Israeli Couscous & Green Lentil Salad
When you’re looking for a dish that is not only delicious but also packs a nutritional punch, this Israeli Couscous & Green Lentil Salad is the answer. Full of vibrant ingredients and bursting with flavor, this salad is perfect for meal prep, a light lunch, or a stunning side dish at your next gathering. The combination of nutty couscous, hearty green lentils, and fresh vegetables makes it a fulfilling dish that delights the palate and nourishes the body.
What Sets This Recipe Apart
What truly makes this Israeli Couscous & Green Lentil Salad distinctive is its delightful medley of textures and flavors. The fluffy couscous complements the firm lentils, while the juicy cherry tomatoes and briny olives add layers of flavor that keep you coming back for more. Plus, the zesty dressing, with its hint of sweetness from the granulated sugar, brings everything together beautifully. It’s a perfect balance of wholesome ingredients that you can feel good about eating.
What’s in the Bowl
This salad is not just a feast for the eyes but also a powerhouse of nutrition. Here’s what you need to whip up this delightful dish:
- 1 cup French green lentils: These lentils hold their shape and add a great source of protein.
- 1 cup Israeli couscous: Tiny pasta pearls that are chewy and satisfying.
- 1 pint cherry tomatoes: Sweet and juicy, halved for maximum flavor.
- 1 cup chopped kalamata olives: Adds a briny bite that enhances the overall taste.
- 3/4 cup diced red onion: For a sharp crunch and a pop of color.
- 1/2 cup chopped fresh parsley: Freshness that brightens the dish.
- 3 tablespoons balsamic vinegar: Tangy and sweet, it makes for a fantastic dressing.
- 2 tablespoons fresh lemon juice: Adds a refreshing citrus zing.
- 1 tablespoon Dijon mustard: For a hint of heat and depth.
- 1/2 teaspoon granulated sugar: To balance the acidity of the dressing.
- 2 garlic cloves: Chopped for an aromatic kick.
- 1/2 cup olive oil: The base of the dressing, adding richness.
- Coarse salt and freshly ground black pepper: To taste, enhancing all the flavors.
- 1/2 cup crumbled feta cheese: For a creamy, tangy finish.
Cook’s Kit
Before you dive into making the Israeli Couscous & Green Lentil Salad, ensure you have the following essentials on hand:
- Large pot: For boiling the lentils and couscous.
- Mixing bowl: To combine all the salad ingredients.
- Whisk: For mixing the dressing ingredients smoothly.
- Knife and cutting board: For chopping vegetables and herbs.
- Measuring cups and spoons: To ensure accuracy in your ingredients.
Israeli Couscous & Green Lentil Salad Cooking Guide
Making this Israeli Couscous & Green Lentil Salad is easier than you might think. Follow these simple steps to create a delicious dish that’s sure to impress.
Step 1: Cook the Lentils
In a large pot, add 4 cups of water and bring it to a boil. Add the French green lentils along with a pinch of salt. Reduce the heat to low and let it simmer uncovered for about 20-25 minutes or until the lentils are tender but not mushy. Drain and set aside to cool.
Step 2: Prepare the Couscous
In the same pot, bring another 1 1/2 cups of water to a boil. Stir in the Israeli couscous and a pinch of salt. Reduce the heat to low, cover, and cook for about 10-12 minutes until the couscous is al dente. Remove from heat and let it sit covered for another 5 minutes. Fluff with a fork and allow to cool.
Step 3: Chop the Vegetables
While the lentils and couscous are cooling, chop the cherry tomatoes, kalamata olives, red onion, parsley, and garlic. Combine them in a large mixing bowl.
Step 4: Make the Dressing
In a small bowl, whisk together the balsamic vinegar, lemon juice, Dijon mustard, granulated sugar, and olive oil. Season with salt and pepper to taste.
Step 5: Combine Everything
Once the lentils and couscous have cooled, add them to the bowl with the chopped vegetables. Pour the dressing over the salad and toss gently to combine all the ingredients evenly.
Step 6: Add Feta and Serve
Finally, sprinkle the crumbled feta cheese over the top of the salad. Give it one last gentle toss, and your Israeli Couscous & Green Lentil Salad is ready to serve!
Fit It to Your Goals
This salad is extremely versatile, and you can easily adjust it to fit your dietary preferences and goals:
- Protein Boost: Add grilled chicken or chickpeas for extra protein.
- Vegan Option: Omit the feta cheese or substitute with a vegan cheese alternative.
- Spice it Up: Add chopped jalapeños or a dash of cayenne for some heat.
- Extra Greens: Toss in baby spinach or arugula for an added nutrient boost.
Pitfalls & How to Prevent Them
While this Israeli Couscous & Green Lentil Salad is straightforward, there are a few common pitfalls to watch out for:
- Overcooking Lentils: Keep an eye on the cooking time to prevent mushy lentils. They should be tender but still hold their shape.
- Sticky Couscous: Fluff the couscous after cooking to avoid clumping.
- Uneven Dressing: Make sure to whisk the dressing well for even distribution of flavors.
Save It for Later
This salad keeps well in the fridge, making it ideal for meal prep. Here’s how to store it:
Transfer the salad to an airtight container and refrigerate. It’s best enjoyed within 3-4 days. If you’re making it ahead of time, consider dressing it just before serving to keep the ingredients fresh and vibrant.
Reader Questions
Can I use other types of lentils in this salad?
Yes, you can use other types of lentils, but keep in mind that cooking times may vary. Brown or black lentils can also work well, but make sure they are cooked to a firm texture.
How can I make this salad gluten-free?
To make this salad gluten-free, substitute the Israeli couscous with quinoa or a gluten-free pasta option.
Can I add other vegetables to the salad?
Absolutely! Feel free to add any seasonal vegetables you have on hand, such as bell peppers, cucumbers, or even roasted vegetables for a different flavor profile.
Is it possible to make this salad ahead of time?
Yes, you can prepare the salad a day in advance. Just remember to add the feta cheese and dressing right before serving to maintain freshness.
Desserts to Finish
Complete your meal with these delightful desserts:
- Moroccan Spiced Carrots – A sweet and spicy finish to your meal.
- Corn Tomato Avocado Salad – A refreshing side that pairs beautifully.
Make It Tonight
Whether you’re hosting a dinner party or just looking for a healthy meal option, this Israeli Couscous & Green Lentil Salad is your go-to recipe. With its vibrant colors, satisfying textures, and wholesome ingredients, it’s a dish that everyone will love. So gather your ingredients, put on your apron, and enjoy creating this delicious salad that can be savored any day of the week!
Israeli Couscous & Green Lentil Salad
Ingredients
Equipment
Method
- In a large pot, add 4 cups of water and bring it to a boil. Add the French green lentils along with a pinch of salt. Reduce the heat to low and let it simmer uncovered for about 20-25 minutes or until the lentils are tender but not mushy. Drain and set aside to cool.
- In the same pot, bring another 1 1/2 cups of water to a boil. Stir in the Israeli couscous and a pinch of salt. Reduce the heat to low, cover, and cook for about 10-12 minutes until the couscous is al dente. Remove from heat and let it sit covered for another 5 minutes. Fluff with a fork and allow to cool.
- While the lentils and couscous are cooling, chop the cherry tomatoes, kalamata olives, red onion, parsley, and garlic. Combine them in a large mixing bowl.
- In a small bowl, whisk together the balsamic vinegar, lemon juice, Dijon mustard, granulated sugar, and olive oil. Season with salt and pepper to taste.
- Once the lentils and couscous have cooled, add them to the bowl with the chopped vegetables. Pour the dressing over the salad and toss gently to combine all the ingredients evenly.
- Finally, sprinkle the crumbled feta cheese over the top of the salad. Give it one last gentle toss, and your Israeli Couscous & Green Lentil Salad is ready to serve!
Notes
- Store in an airtight container in the fridge for 3-4 days for optimal freshness.
- Dress the salad just before serving to keep ingredients vibrant.
- Feel free to add seasonal vegetables for extra flavor and nutrition.
