Whenever you need a burst of sun drenched color and vibrant flavor on your plate, this mediterranean couscous and lentil salad is just the thing. And while it does require some unattended chilling time, the preparation is otherwise quite speedy. Adapted from a recipe originally published in Gourmet magazine, this salad has been a staple in my kitchen since the 90's. It is boldly seasoned, filled with wholesome ingredients, and utterly irresistible.
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Ingredients for Mediterranean Couscous and Lentil Salad
- lentilles du Puy (French green lentils)
- white wine vinegar
- couscous
- extra virgin olive oil
- garlic
- cherry tomatoes
- baby spinach
- fresh mint
- feta cheese
- kosher salt
- freshly ground black pepper
See recipe card for quantities.
Instructions
Place the lentils in a medium saucepan and add enough water to cover by about 2 inches. Bring to a boil over medium high heat and simmer until tender, about 10 to 15 minutes. Drain well.
Transfer the lentils to a bowl while they are still hot, and then stir in 2 tablespoons of the vinegar. Season to taste with salt and pepper. Cool lentils, stirring occasionally.
Place the 2 cups of water and ½ teaspoon salt in a small saucepan. Bring to a boil over high heat and add the couscous. Cover with a tightly fitting lid and remove the saucepan from the heat. Let couscous stand, covered, for 5 minutes.
Fluff couscous with a fork and transfer to a large bowl. Then stir in 2 tablespoons of the olive oil. Cool couscous, stirring occasionally.
In the meantime, place the grated garlic, remaining vinegar, and remaining olive oil in a small bowl. Whisk the dressing until well combined and season to taste with salt and pepper.
When the lentils and the couscous are completely cool, add the lentils to the couscous and then pour the dressing over the top.
Gently stir everything together and cover with plastic wrap. Chill in the refrigerator for at least 3 hours and up to 24.
When you are ready to assemble the salad, halve the cherry tomatoes, chop the mint, and crumble the feta. (No need to chop the baby spinach, but feel free to do so if you prefer.)
Then add the baby spinach, cherry tomatoes, mint, and feta to the dressed couscous and lentils.
Gently stir everything together and season to taste with salt and pepper.
Serve chilled or at room temperature.
Hint: French green lentils are perfect in this salad because they hold their shape so beautifully after cooking. When it comes to judging doneness, these lentils should be tender, but still retain a little bite. That said, it's a good idea to check on them frequently toward the end of their cooking time. And the best way to determine if they are ready is to simply taste a few.
Substitutions
- French Green Lentils - If you can't get your hands on any lentilles du Puy, you can use brown lentils instead.
- Baby Spinach - Not a spinach fan? Baby arugula and baby kale are other great options here.
- Mint - The mint adds a lovely dimension to this salad, and really complements the other flavors, but you can substitute fresh parsley or dill if you prefer.
Storage
This salad keeps well in the refrigerator for 3 to 4 days.
📖 Recipe
Mediterranean Couscous and Lentil Salad
Ingredients
- 1½ cups lentils du Puy (French green lentils)
- ⅓ cup white wine vinegar divided
- 2 cups water
- 10 ounces couscous
- ½ teaspoon kosher salt
- ½ cup extra virgin olive oil divided
- 2 large garlic cloves
- 2 cups cherry tomatoes halved
- 5 ounces baby spinach
- ½ cup fresh mint leaves roughly chopped
- 6 ounces feta crumbled
- kosher salt and freshly ground black pepper (to taste)
Instructions
- Place the lentils in a medium saucepan and enough water to cover by about 2 inches. Bring to a boil over medium high heat and simmer until tender, about 10 to 15 minutes. Drain well.
- Transfer the lentils to a bowl while they are still hot, and then stir in 2 tablespoons of the vinegar. Season to taste with salt and pepper. Cool lentils, stirring occasionally.
- Place the 2 cups of water and ½ teaspoon salt in a small saucepan. Bring to a boil over high heat and add the couscous. Cover with a tightly fitting lid and remove the saucepan from the heat. Let couscous stand, covered, for 5 minutes.
- Fluff couscous with a fork and transfer to a large bowl. Stir in 2 tablespoons of the olive oil. Cool couscous, stirring occasionally.
- In the meantime, place the grated garlic, remaining vinegar, and remaining olive oil in a small bowl. Whisk the dressing until well combined and season to taste with salt and pepper.
- When the lentils and the couscous are completely cool, add the lentils to the couscous and then pour over the dressing. Gently stir everything together and cover with plastic wrap. Chill in the refrigerator for at least 3 hours and up to 24.
- When ready to serve the salad, stir in the cherry tomatoes, spinach, mint, and feta. Season to taste with salt and pepper. Serve chilled or at room temperature.
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