This dish can be made with leftover couscous, falafel, or lentils. If you’re in a hurry, try using canned instead of cooked lentils.
For the Couscous:
4 cups cooked pearl/Israeli couscous, cooled
2 cups cooked lentils, cooled
3/4 cup black or golden raisins
1/2 cup dried apricots, chopped
1/4 cup red bell peppers, chopped
1/4 cup sliced green or black olives
1/4 cup toasted almonds, slivered or sliced
1/2 cup green onions, chopped
1 cup parsley, chopped
6-12 falafel balls, cooked and cut into pieces (optional)
- Use your hands to crumble both the couscous and the lentils so that they do not stick together.
- Toss all the ingredients together.
For the Dressing:
3 Tbsp. red wine vinegar
1 Tbsp. fresh lemon juice
2 Tbsp. vegetable broth or juice from olives
1 tsp. turmeric powder or saffron
1 1/2 tsp. toasted cumin powder
1/2 cup olive oil
1/4 tsp. salt and pepper
- Combine all the dressing ingredients.
- Add the dressing to the couscous mixture.
- Toss until coated.
- Serve hot or cold.
Makes 8 servings
Posted by Jason Baker