Cooking with Jardin-Mediterranean Lentil & Couscous Salad

Cooking with Jardin-Mediterranean Lentil & Couscous Salad

Mediterranean Lentil & Couscous Salad



1 cup brown or green lentils

3 tablespoons white-wine vinegar

1 1/4 cups water

1 cup couscous

1/2 teaspoon salt

1/4 grapeseed or olive oil

1 larger garlic clove minced

1/4 teaspoon salt

1/2 cup finely chopped mint leaves

1/2 cup finely chopped parsley

1 head Napa Cabbage

2 cups vine-ripened cherry tomatoes halved

1/4 pund feta cheese, crumbled (optional)


In a small saucepan simmer lentils in water to cover by 2 inches until tender but not falling apart, 15 to 20 minutes and drain well. Transfer hot lentils to bowl and stir in 1 tablespoon of vinegar and salt and pepper to taste. Cool lentils completely stirring occassionally.

In a saucepan bring water to a boil and add couscous and salt. Remove pan from heat and let couscous stand, covered, 5 minutes. Fluff couscous with a fork and transfer intro a large bowl. Stir in 1 tablespoon oil and vool completely, stirring occassionally.

In a small bowl wish together garlic paste, remaining 2 tablespoons vinegar, remaining 3 tablespoons oil, and salt and pepper to taste. Stirl lentils and dressing into couscous. Chill salad, covered, at least 3 hours and up to 24.

Just before serving, stir in remaining ingredients and season with salt and pepper.