Giant cous cous and puy lentils salad

I will admit honestly that I wasnt a particularly big fan of cous cous until I had this…and now, I am ever ready for it…though just for this one…

Giant cous cous and puy lentils salad

Giant cous cous and puy lentils salad

 

Ingredients

70 gms giant cous cous, 30 gm puy lentils, 1 sliced bell pepper, 5 – 6 sun-dried tomatoes, 1 ½ cup vegetable stock, 2 tablespoon extra virgin olive oil, 2 tablespoons white wine vinegar, 2 tablespoons freshly squeezed lemon juice, 10 – 12 finely chopped fresh mint leaves, chilli flakes as per taste, coarse ground pepper and salt to taste

 

Method

 

  1. Boil the giant cous cous in the vegetable stock for about 7 – 9 minutes. Drain the cous cous and keep aside.
  2. Boil the puy lentils till they are cooked but have a bit left. This should take about 20 – 25 minutes if they have not been soaked overnight. In the latter case, it should just take 10 – 15 minutes. Drain and keep aside.
  3. Mean while, make the lemon and mint dressing. Add the extra virgin olive oil, white wine vinegar, lemon juice and mint leaves to a salad dressing shaker or a small jar with a tight lid and shake vigorously.
  4. Heat ½ tablespoon of extra virgin olive oil and temper it with the chilli flakes.
  5. Sauté the bell peppers for 3 minutes.
  6. Add the sun-dried tomatoes and sauté for another 2 minutes. Turn the flame off.
  7. Add the giant cous cous, puy lentils and salt as per taste and mix well.
  8. Remove from stove and add the lemon and mint dressing and mix well.
  9. Serve hot or cold.

 

Try a tip:

 

Try adding sweet corn kernels and some rocket leaves to this salad to make it even fresher. Alternatively, you can try garnishing it with coriander or basil.

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