Hurricane Marilyns Couscous And Lentil Salad Recipes

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LENTIL AND COUSCOUS SALAD



Lentil and Couscous Salad image

This is great for a picnic or barbecue. Use the indigo lentils that they sell in bulk containers at Wild Oats, Whole Foods type markets if you can find them. Recipe was originally in the Boston Globe many years ago but I've changed it a bit over the years.

Provided by Cookie16

Categories     Lentil

Time 35m

Yield 8 serving(s)

Number Of Ingredients 12

1/2 cup red onion, chopped finely
1/4 cup lemon juice
2 tablespoons red wine vinegar
1 cup lentils
5 cups water
1/3 cup extra virgin olive oil, plus
1 tablespoon extra virgin olive oil
1 cup couscous
4 tablespoons fresh parsley, chopped
4 tablespoons of fresh mint, chopped
3 scallions, white and light green part only, sliced thin
salt and pepper

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.

Nutrition Facts : Calories 214.5, Fat 11, SaturatedFat 1.5, Sodium 10.9, Carbohydrate 24, Fiber 3.6, Sugar 1.2, Protein 5.4

HURRICANE MARILYN'S COUSCOUS AND LENTIL SALAD



Hurricane Marilyn's Couscous and Lentil Salad image

Categories     Salad     Bean     Cheese     Leafy Green     Herb     Pasta     Tomato     Side     Summer     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 12

1 cup lentils
3 tablespoons fresh lemon juice
1 1/4 cups water
1 cup couscous
1/2 teaspoon salt
1/4 cup olive oil
1 large garlic clove
1 small head romaine
1 lemon
6 plum tomatoes
1/4 cup chopped fresh mint leaves
3/4 cup crumbled Roquefort or other blue cheese (about 3 ounces)

Steps:

  • In a 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 a bowl and stir in 1 tablespoon lemon juice and salt and pepper to taste. Cool lentils, stirring occasionally.
  • In saucepan bring 1 1/4 cups water to a boil and stir in couscous and salt. Remove pan from heat and let couscous stand, covered, 5 minutes. Fluff couscous with a fork and transfer to a large bowl. Stir in 1 tablespoon oil and cool, stirring occasionally.
  • Mince and mash garlic with salt to taste and in a small bowl whisk together with remaining 2 tablespoons lemon juice and 3 tablespoons oil and salt and pepper to taste. Stir lentils and dressing into couscous. Chill salad, covered, at least 3 hours and up to 24.
  • Just before serving, shred romaine and cut lemon and each tomato into 6 wedges. Stir mint and cheese into salad and season with salt and pepper. Arrange romaine on a platter and top with salad. Arrange tomato and lemon wedges around salad.

MOROCCAN LENTILS AND COUSCOUS



Moroccan Lentils and Couscous image

This superb Moroccan favorite can only be described as heavenly, with the combination of aromatic spices and crisp, brown onion adding a real spark to the subtle flavors of the lentils and couscous.

Provided by morgainegeiser

Categories     Moroccan

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup lentils, uncooked
4 garlic cloves, crushed
1 teaspoon cumin, ground
1/2 teaspoon salt
1/8 teaspoon pepper
1/16 teaspoon ground cinnamon
1 bay leaf
3 cups water
2 teaspoons vegetable oil
2 cups onions, cut in thin slices
1/2 cup couscous, uncooked

Steps:

  • Place the lentils in a medium saucepan.
  • Add garlic, spices, and 3 cups of water. Bring to a boil over medium heat, stirring occasionally.
  • Reduce heat to low, cover, and simmer 40 minutes, stirring once halfway through cooking time.
  • While lentils are cooking, bring 1 cup of water to a boil in a small saucepan.
  • Remove from heat, stir in couscous, cover, and set aside for 15 minutes.
  • Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring frequently, until onion is nicely browned, about 10 minutes.
  • Add lentils to skillet and mix well.
  • Remove and discard bay leaf. Serve lentils over couscous.

MOROCCAN COUSCOUS AND LENTIL SALAD



Moroccan Couscous and Lentil Salad image

Make and share this Moroccan Couscous and Lentil Salad recipe from Food.com.

Provided by Wendys Kitchen

Categories     Grains

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup french green lentils or 1 cup brown lentils
3 tablespoons white wine vinegar
1 1/4 cups water
1 cup couscous
1/2 teaspoon salt
1/4 cup olive oil (preferably extra-virgin)
1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1/2 cup finely chopped fresh mint leaves
1 bunch arugula, stems discarded and leaves washed well, spun dry, and chopped
2 cups vine-ripened cherry tomatoes, halved
1/4 lb feta, crumbled (about 1 cup)

Steps:

  • 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 a bowl and stir in 1 tablespoon vinegar and salt and pepper to taste.
  • Cool lentils completely, stirring occasionally.
  • 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 to a large bowl. Stir in 1 tablespoon oil and cool completely, stirring occasionally.
  • In a small bowl whisk together garlic paste, remaining 2 tablespoons vinegar, remaining 3 tablespoons oil, and salt and pepper to taste.
  • Stir 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.

MEDITERRANEAN COUSCOUS AND LENTIL SALAD



Mediterranean Couscous and Lentil Salad image

Categories     Salad     Bean     Pasta     Side     Quick & Easy     Fall     Gourmet

Yield Serves 6

Number Of Ingredients 12

1 cup lentilles du Puy* (French green lentils) or brown lentils
3 tablespoons white-wine vinegar
1 1/4 cups water
1 cup couscous
1/2 teaspoons salt
1/4 cup olive oil (preferably extra-virgin)
1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1/2 cup finely chopped fresh mint leaves
1 bunch arugula, stems discarded and leaves washed well, spun dry, and chopped
2 cups vine-ripened cherry tomatoes, halved
1/4 pound feta, crumbled (about 1 cup)
*available at specialty foods shops and some supermarkets

Steps:

  • 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 a bowl and stir in 1 tablespoon vinegar and salt and pepper to taste. Cool lentils completely, stirring occasionally.
  • 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 to a large bowl. Stir in 1 tablespoon oil and cool completely, stirring occasionally.
  • In a small bowl whisk together garlic paste, remaining 2 tablespoons vinegar, remaining 3 tablespoons oil, and salt and pepper to taste. Stir 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.

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