Fit Fare

Summer is almost over around these parts, but even with that teeny hint of fall in the air there’s plenty of time to enjoy a nice cool salad. This refreshing couscous and lentil salad has just the right balance of flavors to make it the perfect accompaniment to almost any main dish–meat, seafood, or mushrooms.

And you can get an extra boost of health and fiber by using whole wheat couscous in this recipe. While many people find whole wheat pasta to be heavy, gummy, and unpleasant to chew, I find it impossible to distinguish between regular and whole wheat couscous.

I used black lentils in this particular version, but any kind would work.

I got this recipe from Lean Bean Cuisine, a book I found at my brother’s house the last time I went to visit. I copied several recipes while I was there and they have all been delicious. Unfortunately, the book is out of print. If you see a copy in a used bookstore, grab it. I’m trying to figure out how I can sneak my brother’s copy back home with me next time I’m down there.

Mediterranean Couscous and Lentil Salad

1/2 cup brown or red lentils
3 cup water
1 cup boiling water
2/3 cup uncooked couscous
1/4 cup oil
2 Tbsp red wine vinegar
1 tsp Dijon-style mustard
2 Tbsp chopped fresh basil
1 Tbsp minced fresh parsley
1 tsp dried oregano
1/2 tsp salt
1/4 tsp ground black pepper
1 red bell pepper, diced
3-4 scallions, chopped
2 cloves garlic, minced

Place lentils and water in saucepan and cook for 45 minutes, until tender. Drain.

Meanwhile, combine couscous and boiling water in small saucepan. Cover and let stand for 10 minutes.

In mixing bowl, whisk together oil, vinegar, mustard, herbs and seasonings. Add lentils, bell pepper, scallions, garlic and couscous and blend well. Chill 1 hour before serving.

Servings: 4

from Lean Bean Cuisine: Over 100 Tasty Meatless Recipes from Around the World, by Jay Solomon (Prima, 1994)