Recipe serves 10

Couscous, lentils and cranberries salad

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:
  1. In a small pot, combine ½ cup dry green lentils with 2 cups of water.
  2. Bring to a boil, then reduce to a simmer and cook for 20 minutes.
  3. Strain the lentils. You should have about 1½ cups of cooked lentils.

    Assemble the salad:
  4. In a large bowl, mix the couscous, dried cranberries, salt, chicken soup powder, and olive oil.
  5. Pour in the hot water, cover, and let stand for 30 minutes.
  6. 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.
Picture of recipe


Take note:
  • The salad can be prepared
    1-4 days in advance and stored
    in the refrigerator.

  • Couscous brand recommendation:
    Maison thick couscous.

  • Parsley measurement:
    Use 1 cup before chopping.