cooking · Dinner · Lunch

Lentil and Couscous Salad

This easy couscous salad is vegan but I cheated and had some Queso Fresco cheese crumbled on the top…there is something about that cheese which tastes so delicious!

Lentil and Couscous Salad


Dressing –

  • ¼ cup lemon juice (bottled is fine)
  • 2 Tbsp red wine vinegar
  • 1 Tbsp agave syrup (or honey for non-vegan)
  • 1 Tbsp dry parsley
  • ¼ tsp each ground black pepper and kosher salt
  • 1/3 cup extra virgin olive oil

Salad –

  • ½ cup bell peppers, chopped (frozen is fine)
  • 1 cup water
  • 1 cup couscous
  • 15-ounce can lentils, rinsed and drained (Westbrae Lentils)


Whisk the dressing together in a large bowl, add in the bell peppers and lentils. Meanwhile bring the water to a boil in a small saucepan, add in the couscous. Stir well and cover tightly, let sit off the heat for 10 minutes. Fluff up with a fork, then toss with the dressing.

Let chill for a couple of hours or overnight. Taste for seasoning and add more as needed.

Serves 4.


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