This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.
This lentil couscous salad is packed with flavor and is 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
A few summers ago, I spent a few weeks in London helping a family friend. It was then that I realized I wished I could live in London 24/7.
I mean, I would run out of money in 2.2 seconds (seriously, everything is so expensive), but I love the whole feel of the city. And I would 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 all, 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 often wandered down there for a quick breakfast (apricot pastries were my favorite) or a fast and easy lunch.
My favorite things were the prepared coronation chicken sandwich on squidgy onion bread (although now it’s on soft oatmeal bread) and the Marks and Spencer lentil couscous goat cheese salad.
OMG, THIS SALAD!!!!
I ate this M&S salad about 500 times while in London and knew the second I got home, I would be recreating it.
This salad is packed with lentils, Israeli couscous, crunchy bell peppers, peas, goat cheese, and fresh herbs tossed in a homemade honey lemon vinaigrette. It’s simple, delicious, and makes enough to feed an army. Serve it plain for a meatless meal, or add some grilled chicken for extra protein.
Ingredients you’ll need
This fantastic veggie couscous salad is chock-full of healthy lentils, fresh vegetables, and a dressing made with essential pantry ingredients.
For the salad
- green lentils
- Israeli couscous
- yellow bell pepper
- red bell pepper
- frozen green peas
- diced sun-dried tomatoes
- crumbled goat cheese
- fresh parsley
For the vinaigrette:
- lemon juice and zest
- honey
- dried basil
- kosher salt
- black pepper
- extra virgin olive oil
How to make lentil couscous salad
To prepare the vinaigrette, whisk 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. If you overcook them, they will get mushy. Once they are cooked, drain and let cool.
Meanwhile, cook your couscous, drain it, and let it cool.
In a large bowl, combine the lentils, couscous, red and yellow bell peppers, green peas, sun-dried tomatoes, goat cheese, and parsley. Stir to combine.
Drizzle the vinaigrette over the salad and mix to combine thoroughly.
Craving another vegetarian-friendly salad? Try this cowboy caviar!
My Pro Tips
Recipe Tips & Substitutions
- I like to use sun-dried tomatoes, NOT in oil, as I don’t think the salad needs the extra oil.
- Don’t overcook your lentils, as they will turn out mushy and won’t stay firm in the cold salad.
- Let your lentils and couscous cool before mixing the salad.
- Israeli couscous is also called pearl or giant couscous.
- If you’re feeling fancy, go with Le Puy green lentils from France.
Substitutions and Adaptations
- Swap out the crumbled goat cheese for crumbled feta cheese.
- For even more flavor, add 1/2 chopped red onion, 1 small diced shallot, or 1-2 cloves of freshly grated garlic cloves.
- If you don’t have dried basil, try using dried Italian seasoning.
- Add chopped fresh basil instead of dried basil to the dressing if you have extra fresh herbs.
- I think green lentils work best in this recipe, but brown lentils can be used in their place. Brown lentils have a more earthy flavor.
- If you want this dish to have a more Mediterranean feel, add some freshly chopped dill and green olives.
- Add a punch of spiciness by adding 1/2 teaspoon crushed red pepper.
FAQ’s
More lentil recipes
Lentil Couscous Salad with Goat Cheese
Ingredients
For salad:
- 1 cup uncooked green lentils
- 1 cup uncooked Israeli couscous
- 1 whole yellow bell pepper, cored and small diced
- 1 whole 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 fresh parsley
For vinaigrette:
- 2 tablespoons lemon juice, freshly juiced
- 2 tablespoons honey
- 1 tablespoon lemon zest, freshly zested
- 2 teaspoons dried basil
- 1 teaspoon Kosher salt
- 1/2 teaspoon Black pepper
- 6 tablespoons extra virgin olive oil
Instructions
For salad:
- Rinse your lentils, add to a small pot, cover with water and 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.
- While your lentils are cooking set a small pot of water over high heat. When the water comes to a boil add the couscous and cook for about 7 minutes or until al dente. Once they are cooked, drain and let cool.
- To a large bowl, add cooled lentils, cooled couscous, diced yellow bell pepper, diced red bell pepper, green peas, sun-dried tomatoes, goat cheese, and parsley. Stir to combine.
- Drizzle vinaigrette over the salad and mix to thoroughly combine.
- Store covered in the refrigerator for up to 4 days.
For vinaigrette:
- In a small bowl, whisk together lemon juice, honey, lemon zest, dried basil, kosher salt, and black pepper.
- Slowly whisk in olive oil until the mixture is combined.
Notes
- 1 tablespoon lemon zest is about 1 whole lemon zested
- 2 tablespoons lemon juice is about 1 whole lemon juiced
- This recipe can be cut in half
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This salad is AMAZING. I love the M&S salad but this is even better. Thanks!!
I am so glad I found this recipe, M&S have stopped making this salad and I was trying to remember what was in it. Can’t wait to make it this evening
Hi Olivia! I’m so glad you found the recipe! That salad is my FAVORITE! I’m so sad that M&S stopped making it. I’m going back to London in September and was looking forward to having the real thing, haha.
Thank you for sharing this recipe! We lived in England for 6 years and I bought this salad from M&S often. I didn’t realize how much I missed it. This is spot on and so delicious!