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Middle-Eastern Inspired Lentil Salad
Tinned lentils usually get a bad rep but we always have a few tins on hand to throw into a pasta, pie or soup. Here we combine them with fragrant spices, fresh herbs and couscous for a totally winning salad.
Ingredients
Ingredients
- olive oil
- garlic cloves, peeled + sliced
- ground cinnamon
- cumin seeds
- giant couscous
- salt + pepper
- tin of green lentils, drained + rinsed
- fresh parsley, leaves picked + roughly chopped
- fresh mint, leaves picked + roughly chopped
- red onion, peeled + sliced
- cucumber, sliced
- pitted olives, sliced in half
- lemon, juice only
Method
- 1
Drizzle a little olive oil into a saucepan over a medium heat.
- 2
Once hot add the garlic to the saucepan along with the cinnamon and cumin seeds. Fry for 2 minutes.
- 3
Next add the giant couscous to the pan and fry for 2 minutes. Then add 400ml (13.5fl.oz) of cold water along with pinches of salt and pepper. Bring to the boil, then reduce the heat and simmer for 6-8 minutes or until the couscous is soft.
- 4
Next add the lentils to a mixing bowl along with the parsley, mint, onion, cucumber and olives.
- 5
Once the couscous is ready, leave it to cool before adding it to the mixing bowl.
- 6
For the dressing, in a small bowl combine the lemon juice with 2 tbsp of olive oil and generous pinches of salt and pepper. Pour the dressing over the salad, give everything a stir, then transfer to a serving dish.
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