Tomato, Basil, Couscous and Lentil Salad
Ingredients
- 8 oz. Moroccan couscous
- 4 oz. French green lentils (about 1/2 C.)
- 1/4 C. olive oil
- 2 Tbs. balsamic vinegar
- salt to taste
- sugar to taste
- 1 C. cherry tomatoes, quartered
- 1/4 C. fresh basil, chopped
- 1/4 C. pine nuts, toasted
- 2 Tbs. red onion, diced
- fresh mozzarella cheese sliced for garnish fresh basil for garnish
Directions
Cook couscous and lentils separately in chicken or vegetable stock, set aside and cool. Mix olive oil, balsamic vinegar and salt and sugar to taste for vinaigrette. Stir vinaigrette into couscous until thoroughly mixed. Add remaining ingredients to couscous and mix well. Garnish with slice of fresh mozzarella and fresh basil for service.
Makes 8 to 10 servings.
