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Black Lentil and Couscous Salad Recipe

Black Lentil and Couscous Salad Recipe


  • 1/2 cup dried black lentils
  • 5 cups water, divided
  • 3/4 cup uncooked couscous
  • 3/4 teaspoon salt, divided $
  • 1 cup cherry tomatoes, quartered $
  • 1/3 cup golden raisins
  • 1/3 cup finely chopped red onion $
  • 1/3 cup finely chopped cucumber $
  • 1/4 cup chopped fresh parsley
  • 3 tablespoons chopped fresh mint
  • 1 teaspoon grated lemon rind $
  • 3 tablespoons fresh lemon juice $
  • 2 tablespoons extra-virgin olive oil $


  1. 1. Rinse lentils with cold water; drain. Place lentils and 4 cups water in a large saucepan; bring to a boil. Reduce heat, and simmer 20 minutes or until tender. Drain and rinse with cold water; drain.
  2. 2. Bring remaining 1 cup water to a boil in a medium saucepan; gradually stir in couscous and 1/4 teaspoon salt. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Combine lentils, couscous, remaining 1/2 teaspoon salt, tomatoes, and remaining ingredients in a large bowl.

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