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Tarragon-Couscous Salad
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Prep Time:
25 minutes
Total Time:
55 minutes
Try this flavorful salad: lentils, couscous, carrots, walnuts, parsley, and tarragon. Perfect as a side dish!
Ingredients:
  • 3 1/3 cups water
  • 1/2 cup dried red lentils, sorted, rinsed
  • 2 teaspoons olive oil
  • 1/4 teaspoon salt
  • 1 cup uncooked whole wheat couscous (from 11-oz box)
  • 3 tablespoons olive oil
  • 3 tablespoons seasoned rice vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, finely chopped
  • 1 medium carrot, finely chopped (1/2 cup)
  • 4 medium green onions, finely chopped (1/4 cup)
  • 1/4 cup chopped walnuts, toasted
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh or 1 teaspoon crushed dried tarragon leaves
Instructions:
  • In a small saucepan, bring 2 cups of water to a boil. Add lentils, reduce heat to low, and simmer for 10 to 12 minutes until just tender. Drain and let cool for 15 minutes.
  • In a 1-quart saucepan, bring 1 1/3 cups of water, 2 teaspoons of oil, and salt to a boil. Add couscous, then remove from heat. Cover and let stand for 5 minutes. Fluff couscous with a fork and let it cool for 10 minutes.
  • In a medium bowl, whisk together 3 tablespoons of oil, vinegar, mustard, and garlic until well combined. Add in carrots, onions, walnuts, parsley, tarragon, lentils, and couscous. Enjoy right away or chill in the fridge until ready to serve.

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