Lentil Couscous with Tahini Cumin Dressing

September 8, 2014


A simple fall salad.  

An easy packable lunch.

A great dish to have leftover in the fridge.


All qualities I like when looking for a new recipe. This salad has them all.  It’s packed with great flavor from the combination of sesame seed paste/butter (tahini) and the lots of cumin. 


Lentil Couscous with Tahini Cumin Dressing

  • 2 Tbsp. ground cumin
  • 2 tsp. minced garlic
  • 2 Tbsp. well-stirred tahini paste
  • 1/4 c. lemon juice
  • 2 Tbsp. olive oil
  • 1 1/2 c. lentils, cooked as directed
  • 1 1/2 c. couscous, cooked as directed
  • 1 very small red onion, thinly sliced into half-moons
  • A handful of flat-leaf parsley, diced
  • 1/2 tsp. salt + pepper
  1. Make the lentils and couscous as directed.  
  2. In a small bowl, mix cumin, garlic, tahini, lemon juice, olive oil and salt + pepper until combined. 
  3. Dice parsley and onion.  
  4. In a large bowl, mix lentils, couscous and dressing together.  
  5. Serve warm or cold!


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