Couscous and Lentil Salad with Avocado-Basil Vinaigrette


This delicious salad is slightly adapted from The Chubby Vegetarian’s Quinoa and Lentil Salad.

Makes enough for 4-5 servings.

1 red onion, diced
1/4 cup white vinegar
1 tsp sugar
1/2 tsp salt
1/4 cup water

Place everything in a container, cover, refrigerate for around an hour, while you prep everything else.

2 cups pearl couscous
1 c black beluga lentils
2 tsp fake chicken stock/bouillon

You need two pots: in the first one, bring to the boil 2.5 cups of water and 1 tsp of the chicken stock, then add the couscous, bring back to the boil, then reduce to a simmer (covered) and cook for 10mins, until all the water is absorbed; in the second pot, bring to the boil 2 cups of water and 1 tsp of chicken stock, then add the lentils, cover and cook for around 20mins, until the all the water is absorbed.

Place the cooked couscous and lentils into a large bowl and then add:

2 green peppers, diced
2 tsp ground cumin
1/2 tsp chipotle chili powder

To make the vinaigrette, place the following into a food processor and blend till smooth:

1 large avocado
1.5 packed cups of basil
3/8 c white vinegar
3 cloves minced garlic
2 tsp honey
half of a small jalapeno pepper (remove the seeds first)
juice of two limes
sea salt and fresh black pepper

Slowly drizzle in:

1/4 c oil (olive or canola)

Drain the liquid from the pickled onion once it’s ready, add to the couscous/lentil mixture, then add the dressing and mix well. Serve on a bed of baby spinach leaves or arugula, with slices of avocado and oven-roasted tomatoes.

(nutritional info is based on 4 servings, includes 1/4 c avocado as garnish per serving, does not include oven-roasted tomatoes)

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