Lentil & Couscous Medley Over Greens

Thoughts & Inspiration

My girlfriend invited us over for a Moroccan Tagine so I told her I'd bring a salad to go with dinner.  This salad is hearty and delicious.  It has a rich flavor profile and different textures which will delight your palate.  The lentil/couscous medley can last for at least a week in the fridge so you can do a lot with this recipe.

Ingredients
1/2 cup green lentils (cooked according to package) 

1/2 tsp lemon pepper

1 package Near East Pearled Couscous Mix - Roasted Garlic and Olive Oil

10-15 cherry tomatoes, diced

1 whole roasted red pepper, diced

10 fresh mint leaves, chopped

2 green onion sprigs, chopped

1 tsp Sumac (Sumac has a really nice tart flavor)

2 tsps finely grated lemon zest
1/2 head of frisee

3.5-4 ounces arugula (approximately 1/2 bag)

Dressing - combine together with a whisk

1 lemon, juiced

3 Tbsp extra virgin olive oil

Salt and pepper

Garnishes

1/4 cup of hazelnuts, chopped

Goat cheese crumbles (however much you like - I used about 2-3 ounces)
Drizzle of balsamic glaze

Mint leaves

Optional

Dollop of Tahini Sauce (See bottom picture: If you don't like TJ's you can always combine 1 Tbsp tahini + 1 Tbsp Greek yogurt with a pinch of salt and a little squeeze of lemon juice)

Cook green lentils according to package (a little bit al dente since this is a salad).  Once the lentils are ready remove from heat and mix in lemon pepper while still warm.  Transfer lentils into a large mixing bowl.  Cook couscous according to package.  Once couscous is cooked remove from heat and allow to cool.  Gently fluff with a fork and transfer into mixing bowl with lentils.

In the mixing bowl add tomatoes, red peppers, mint leaves, green onions, sumac and lemon zest to the lentil/couscous.  Gently fold ingredients together.

In a separate bowl toss frisee and arugula with the dressing. 

Plating: Place greens on the bottom of a serving dish.  Spoon lentil/couscous medley over greens.  Sprinkle goat cheese crumbles on top and then drizzle balsamic glaze in a zig-zag pattern.  Top with chopped hazelnuts and a dollop of tahini sauce.

Note: The lentil/couscous medley can be used for other dishes.  Try stuffing this into bell peppers, mushrooms or tomatoes!  Stuff your favorite vegetable, bake and top with your favorite cheese!

Here are some of the ingredients I used: