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Thursday, November 30, 2006

Couscous and Lentil Salad

A New Contributor has joined the ranks. Laurie has sent us this recipe for Couscous and Lentil Salad

Here is my absolute favourite summer salad to take to BBQs and Pot Lucks.

Dressing:

  1. The juice of one lemon
  2. 4 or 5 (or more!) chopped garlic cloves
  3. A third of a cup of light olive oil
  4. Salt and pepper
Salad:
  1. 1 cup of couscous
  2. 1 and 1 quarter cups of chicken stock
  3. 1 can of lentils drained and rinsed
  4. Half a peeled and chopped cucumber
  5. Half a chopped red pepper
  6. 1 carrot peeled and grated
  7. 1 green onion minced
  8. At least half cup of fresh parsley (don't skimp - this makes the salad)
Make dressing first to allow garlic to infuse.

Directions:
  1. Cook couscous in chicken stock according to package directions.
  2. Remove from heat, fluff with fork and cool.
  3. When cool add lentils and the rest of ingredients.
  4. Toss with dressing.
  5. This tastes best if allowed to sit for a few hours to let the flavours meld. I will often make more dressing and add a bit more depending on how large the lemons and how big the garlic cloves.
Enjoy!



This of course is real simple. Even the couscous is easy to make. The one thing I really like about the way Laurie sent in the recipe is that she makes it clear that you should allow the spices to be infused into the salad. This is a good rule for when you have time and plan ahead. Especially when making meat. Always try and give time for the spices to slowly meld with the food. It is so much better that way! By the way this is one of those times where you can substitute the chicken for something else, in terms of broth or vegetables if you wish to keep this salad parve and not meat!

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