Mediterranean Couscous And Lentil Salad Recipes

Steps:

• Preheat oven to 325 degrees F. Brush 1 tablespoon olive oil on the tomatoes (reserving the rest) and roast for about 25 minutes. Remove from oven, allow to cool, and cut into wedges.
• Boil couscous until al dente as you would for pasta, drain well, and toss with 1 tablespoon reserved olive oil.
• For the dressing, add the vinegar to a blender and replace the cover. Turn on the blender and through the feed opening add, 1 at a time, the garlic, mustard, salt, and pepper. Leaving the blender running, add the olive oil in a slow thin stream. Set aside briefly.
• Toss together the couscous, tomatoes, bell pepper, mint leaves, cipollini onions, and cucumber with enough of the dressing to coat. Serve additional dressing on the side.

Steps:

• Cook the lentils: Rinse and put in a medium saucepan. Cover with 4 cups water and add bay leaf, thyme sprig and a large pinch of salt. Bring to a boil over high heat, then reduce heat and simmer gently with lid ajar for 20 to 25 minutes, until lentils are tender. Set pot aside and let cool to room temperature.
• Put the potatoes in another saucepan, cover with water and add a heaping teaspoon of salt. Bring to a boil, then reduce heat to brisk simmer. Cook about 15 minutes, until cooked through when probed with a paring knife. Drain and set aside. (If desired, use a paring knife to remove skins from potatoes while still warm.) Cut in halves or quarters.
• While lentils cook, make the vinaigrette: In a small bowl, stir together vinegar and garlic. Season with a good pinch of salt and pepper. Whisk in the oil. Taste and adjust. Stir in oregano.
• Put the cherry tomatoes in a bowl. Drain onion slices, and add to the tomatoes along with roasted pepper strips. Season with salt, then add half the vinaigrette (well whisked). Toss to coat.
• To assemble salad, drain lentils and transfer to a large low, wide bowl or platter and let cool for 10 minutes. Add remaining vinaigrette, sprinkle with a little salt and toss gently. Taste and adjust seasoning.
• Top lentils with tomato-onion-pepper mixture. Arrange anchovy fillets, tuna (if using) and eggs on top. Sprinkle with mint and parsley. Arrange halved or quartered potatoes around the perimeter. Garnish with basil leaves, olives and feta. Sprinkle a pinch of oregano over the salad.

Steps:

• In 2-quart saucepan, heat broth to boiling. Stir in couscous; remove from heat. Cover; let stand 5 minutes.
• In large bowl, place tomatoes, cucumber, olives, onions and dill weed. Stir in couscous.
• In small bowl, beat lemon juice, oil and salt with wire whisk until well blended; pour over vegetable mixture and toss. Cover; refrigerate 1 hour to blend flavors.
• Just before serving, sprinkle with cheese.

Steps:

• In a saucepan combine lentils, carrots, onion, garlic, bay leaf, and thyme. Add enough water to cover by 1 inch. Bring to boil, reduce heat and simmer uncovered for 15 to 20 minutes or until lentils are tender but not mushy.
• Drain lentils and vegetables and remove bay leaf. Add olive oil, lemon juice, celery, parsley, salt and pepper. Toss to mix and serve at room temperature.

Steps:

• In a large mason jar, add the olive oil, red wine vinegar, lemon juice, garlic, pepper, and salt. Stir or swirl to combine.
• Add the bell pepper, chickpeas, cucumber, cherry tomatoes, lentils, and parsley and screw on the lid.
• Store in the refrigerator until ready to eat, up to 5 days
• Give the mason jar a good shake to mix and use a fork or spoon to stir as needed.
• Enjoy!

Steps:

• Combine red onion, lemon juice and vinegar in large bowl with a pinch of salt.
• Put lentils and 4 cups of water in pot and bring to boil then simmer for 20 minutes or til lentils are soft.
• Take off heat and let rest for 5 minutes.
• Drain and add to onion mixture along with the 1/3 cup of olive oil.
• Toss well.
• Bring 1 cup of water to boil, add couscous, take off heat, cover and let stand for 5 minutes.
• Fluff up the couscous by raking with a fork and adding slowly the 1 T of olive oil. Try to get rid of the clumps.
• Add the couscous to the lentil mixture along with the parsley, mint and scallions.
• Salt and pepper to taste.