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Couscous & Lentil Salad

September 27, 2010

Fall is here, but the weather in L.A. says otherwise. Enjoy this refreshing salad without overheating your kitchen. This zesty side is an easy way to spruce up any meal.  This dish is inspired by tabbouleh, the Middle Eastern salad of bulgur wheat, tomatoes, cucumbers, herbs, lemon juice, and olive oil. Instead, this recipe calls for couscous instead of bulger with added black lentils for protein, color and texture. This is a great pack-and-go lunch for a filling and delicious meal. You can serve this hot or cold, but from this heat, there’s nothing better than a cold dish to cool you off.

Click here for the recipe!

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3 Comments leave one →
  1. September 28, 2010 8:02 am

    Hi There, I am putting together an LA HLB bloggies meet-up for a 1:00 p.m. lunch on Saturday, October 23.

    If you are interested in joining us please email me at yellowbrickbeauty@gmail.com and let me know.

    Thanks!

  2. September 29, 2010 11:02 am

    Hi Andee–I’ve never seen black lentils before. Can you substitute another kind of lentil for this recipe? If so, which kind? Will mushy red work, or should I stick with green/French so that they keep their shape?

    • andee permalink
      October 1, 2010 12:00 am

      yes any type of lentil would work! Enjoy 🙂

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