Tomato, Basil, Couscous and Lentil Salad


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Lentils, olives, cherry tomatoes, and more are tossed with small pasta in this Mediterranean salad.

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Serving Size / Yield

8-10 servings


  • 8 oz. Moroccan couscous
  • 4 oz. French green lentils
  • 1/4 C. olive oil
  • 2 Tbs. balsamic vinegar
  • 1/2 tsp. salt
  • 1 tsp. sugar
  • 1 C. cherry tomatoes, quartered
  • 1/4 C. fresh basil, chopped
  • 1/4 C. pine nuts, toasted
  • 2 Tbs. red onion, diced
  • 8 slices fresh mozzarella cheese
  • 8 tsp. fresh basil

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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.

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