Ingredients |
|
½ |
cup |
green lentils |
12⅓ |
oz |
thick couscous |
8 |
oz |
sweetened dried cranberries |
½ |
tsp |
salt |
3 |
Tbsp |
chicken soup powder |
4 |
Tbsp |
olive oil |
2½ |
cup |
hot water |
|
1 |
cup |
parsley, chopped |
¾ |
each |
small red onion, chopped (optional) |
|
|
Preparation steps: |
Cook the lentils:
- In a small pot, combine ½ cup dry green lentils with 2 cups of water.
- Bring to a boil, then reduce to a simmer and cook for 20 minutes.
- Strain the lentils. You should have about 1½ cups of cooked lentils.
Assemble the salad:
- In a large bowl, mix the couscous, dried cranberries, salt, chicken soup powder, and olive oil.
- Pour in the hot water, cover, and let stand for 30 minutes.
- Fluff the couscous with a fork, then add the cooked lentils, parsley, and red onion (if using). Mix well.
Serving: in room temperature or cold.
|
|
|
|