Peony 'Sarah Bernhardt'

Peony 'Sarah Bernhardt'

Wednesday, June 18, 2008

Lentil Couscous Salad with Feta & Sundried Tomatoes

Lentil-Couscous Salad with Feta & Sundried Tomatoes
Original Recipe by Miss Jolie Ann

Dear Ones,

This is an improvisational recipe I threw together from some condiments and spices that I had. I served it on a bed of sorrel, because as you know I have tons of it in my kitchen-garden. When cooking this week, I wanted EASY so I used the fully cooked lentils from Trader Joes, available in their produce cooler area. That's also why I chose couscous, because it is ready in just a few minutes. This was a great salad that kept well in the fridge, enabling me to eat leftovers for lunch for about 4 days!

In health,
Miss Jolie Ann

1 cup couscous

1 cup boiling water

2-3 cups organic lentils, cooked

2 organic celery stalks, minced

1 organic yellow or orange bell pepper, minced

1/2 cup chopped organic red onion

1/2 cup chopped organic flat-leaf/italian parsley

1/2 cup sundried tomatoes packed in olive oil

1/2 cup black olive tapenade

1/4 cup organic extra virgin olive oil

1 tsp organic dijon mustard

1 tsp organic apple cider vinegar

1 tsp organic dried fennel seeds

1 organic garlic clove, pressed

Sea Salt & Black Pepper to taste

1 cup crumbled organic feta

Several handfuls of organic sorrel leaves, washed and chopped

1. Place the couscous bowl. Pour boiling water over the couscous. Cover the bowl with a plate and let sit undisturbed for 10 minutes. Remove lid and fluff with fork. Let couscous cool.

2. Combine lentils, couscous, celery, bell pepper, onion and parsley in a large bowl. Mix well to combine.

3. In a smaller bowl combine the sundried tomatoes, tapenade, olive oil, mustard, vinegar, fennel seeds, and garlic. Mix well to form the sauce.

4. Combine the sauce in large bowl with the lentil-couscous-veggie mixture. Add salt and pepper to taste. Mix in the feta cheese until everything is well combined.

5. Serve on a bed of sorrel leaves. Yummy.

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