Sweet couscous & lentil salad

Recipes / Salads

Detailed step-by-step description of how to cook the dish "Sweet couscous & lentil salad". Try it by all means

Recipe «Sweet couscous & lentil salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tsp olive oil, 1 red onion, finely chopped, 3 tsp balsamic vinegar, 2 tsp brown sugar, 100g couscous , 125ml boiling water, 1 x 400g can brown lentils, rinsed, drained, 1 cup chopped fresh continental parsley , 1 cup chopped fresh mint, 8 fresh dates, pitted, thinly sliced, 60g sunflower kernels, 1 x 250g punnet cherry tomatoes, halved, 1 tbsp finely grated lemon rind, 80ml fresh lemon juice, Low-fat natural yoghurt, to serve, Lebanese bread, to serve.

Ingredients:

  • 2 tsp olive oil 
  • 1 red onion, finely chopped 
  • 3 tsp balsamic vinegar 
  • 2 tsp brown sugar 
  • 100g couscous 
  • 125ml boiling water 
  • 1 x 400g can brown lentils, rinsed, drained 
  • 1 cup chopped fresh continental parsley 
  • 1 cup chopped fresh mint 
  • 8 fresh dates, pitted, thinly sliced 
  • 60g sunflower kernels 
  • 1 x 250g punnet cherry tomatoes, halved 
  • 1 tbsp finely grated lemon rind 
  • 80ml fresh lemon juice 
  • Low-fat natural yoghurt, to serve 
  • Lebanese bread, to serve 

Instructions

  1. Heat the oil in a medium non-stick frying pan over medium heat. Add the onion and cook, stirring, for 5-10 minutes or until browned. Add the vinegar and sugar and cook, stirring, for 1 minute or until well combined and heated through. Remove from the heat.
  2. Meanwhile, place the couscous in a heatproof bowl and pour over the boiling water while stirring with a fork. Cover and set aside for 5 minutes or until all the liquid is absorbed. Use a fork to separate the grains. Add the onion mixture, lentils, parsley, mint, dates, sunflower kernels, tomatoes, lemon rind and juice, then gently toss until just combined. Taste and season with salt and freshly ground black pepper.
  3. Spoon the tabouleh among serving plates. Serve with a dollop of yoghurt and Lebanese bread.