So sick of this snow! Here is a delicious warm salad recipe to make when you are sick of making your usuals!
I made this recipe up the other day when I was trying to use up my lentils and my box of Israeli couscous and some fresh produce from my new local veggie delivery (more on that soon!!).
Here is a little info on Israeli couscous, also known as ptitim:
- it is a wheat-based baked pasta that is shaped like a little pearl
- it is known as “Ben Gurion’s rice” in Israel
- it’s filling and can be used in tons of dishes, both hot and cold
- it has a lot of surface area so it holds sauce well
- it is cooked with a 1:2 ratio (1 part couscous, 2 parts water) but I browned mine before I cooked it.
- it doesn’t clump together like North African couscous
Warm Israeli Couscous and Lentil Salad
- 1 cup of lentils (cooked as directed)
- 1 cup of Israeli couscous – browned with 1 tbsp. EVOO for about 5 minutes, then cooked as directed (2 c. water)
- 1/2 red onion, chopped
- 2 cups of fresh spinach
- 1 cups of mushrooms, chopped
- 1 clove fresh pressed garlic
- salt and pepper to taste
- 2 Tbsp. EVOO
- 1 Tbsp. balsamic vinegar
- Cook your lentils and couscous as directed.
- While those are cooking, chop your veggies and place them in a new pot or pan.
- Cook veggies on med. heat with 1 T. EVOO until they are softened.
- Mix fresh garlic, balsamic, salt and pepper and 1 T. EVOO into the veggies and simmer for a minute.
- Add couscous and lentils to the pot with the veggies.
- Stir together and serve warm.
- Or enjoy cold!
* This salad does not have an overpowering flavor. Feel free to add soy/sesame flavors to go with an Asian meal or feta and lemon juice to go with a Greek meal! More veggies and a glass of wine would also go well!!
We are headed to Cleveland for Brady’s grandpa’s memorial tonight. We will be back tomorrow.
Hope your weekend is off to a great start!