This lentil couscous salad is PACKED full of flavor and the perfect meatless meal, light summer lunch or delicious side dish. Green lentils are mixed with Israeli couscous, goat cheese, bell peppers, green peas, sun dried tomatoes, and parsley, then drizzled with a homemade lemon, basil, and honey vinaigrette.

Inspired by the Amazing M&S Salad

I sorta wish I lived in London 24/7.

I mean, I would run out of money in like 2.2 seconds (seriously, everything is so expensive), but I love the whole feel of the city. And I would at least enjoy the heck out of those 2.2 seconds. 

When I was there, I was only 3 blocks away from my new favorite place ever – Marks & Spencer, or M&S for short. 

You guys, this store made my heart sing. It’s like if the prepared food section of Whole Foods had a baby with Trader Joe’s and then the family moved to London.

I would often wander down there for a quick breakfast (apricot pastries!) or a fast and easy lunch.

My favorite things ever were the prepared coronation chicken sandwich on squidgy onion bread and their Marks and Spencer salads. Especially the lentil couscous goat cheese salad.

OMG, THIS SALAD!!!!

I ate this M&S salad about 500 times while in London, and I knew the second I got home I would be recreating it. 

Ingredients You’ll Need

This amazing veggie couscous salad is chock-full of healthy lentils, fresh vegetables, and a dressing made with basic pantry ingredients.  

For the salad:

• 1 cup uncooked green lentils
• 1 cup uncooked Israeli couscous
• 1 yellow bell pepper, cored and small diced
• 1 red bell pepper, cored and small diced
• 2 cups frozen green peas, thawed
• 2/3 cup diced sun-dried tomatoes
• 1/2 cup crumbled goat cheese
• 1/3 cup minced parsley

For the vinaigrette:

• 1/2 lemon, juiced
• 1/2 lemon, zested
• 2 tablespoons honey
• 2 teaspoons dried basil
• Kosher salt, to taste
• Black pepper, to taste
• 6 tablespoons extra virgin olive oil

How to Make this Lentil Couscous Salad

Prepare the vinaigrette by whisking together lemon juice, lemon zest, honey, dried basil, kosher salt, and black pepper in a small bowl.

Slowly whisk in olive oil until the mixture is combined.

Rinse your lentils, add to a small pot, and cover with water.

Simmer over medium for about 25 minutes or until the lentils are soft but still have a little bite to them.

If you overcook them they will get mushy. Once they are cooked, drain and let cool.

Meanwhile, cook your couscous, drain, and let cool. 

In a large bowl, combine the lentils, couscous, red and yellow bell pepper, green peas, sun-dried tomatoes, goat cheese, and parsley. Stir to combine.

Drizzle the vinaigrette over the salad and mix to combine fully.

This recipe makes a really big batch (serves 6-ish) so feel free to cut the recipe in half if you’re not into eating your weight in lentils and couscous.

This delicious couscous salad also keeps really well in the fridge for a few days so don’t feel like you have to eat it all in one sitting. 

Craving another vegetarian-friendly salad? Try this cowboy caviar!

Love this recipe for couscous salad? Why not try a few more of my delicious summer salads?!

• Roasted Asparagus Caesar Salad
• Watermelon Greek Salad
• Grilled Peach Burrata Salad
• Herbed Shrimp Orzo Salad
• Tangy Green Bean Potato Salad
• Southwest Steak Salad with Fried Plantains
• Tuna White Bean Herb Salad