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Easy Israeli Couscous & Green Lentil Salad photo

Israeli Couscous & Green Lentil Salad

This Israeli Couscous & Green Lentil Salad is a vibrant, nutritious delight! Packed with flavor, it's perfect for meal prep or a stunning side dish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

For the Salad:
  • 1 cup French green lentils
  • 1 cup Israeli couscous
  • 1 pint cherry tomatoes halved
  • 1 cup chopped kalamata olives
  • 3/4 cup diced red onion
  • 1/2 cup chopped fresh parsley
For the Dressing:
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon granulated sugar
  • 2 cloves garlic chopped
  • 1/2 cup olive oil
  • Coarse salt and freshly ground black pepper to taste
  • 1/2 cup crumbled feta cheese

Equipment

  • Large pot
  • Mixing Bowl
  • Whisk
  • Knife and cutting board
  • Measuring cups and spoons

Method
 

Cooking Instructions:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.