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Lentil Couscous Goat Cheese Salad

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

I sorta wish I just 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 to the city that I’m sure 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 most favorite things ever were the prepared coronation chicken sandwich on squidgy onion bread and their lentil couscous goat cheese salad. OMG THIS SALAD!!!!

I ate it about 500 times while I was in London and knew the second I got home I would be recreating it. I ate this salad for breakfast, lunch, and dinner. It’s flavorful, a good source of plant protein and really pretty to look at too. Hey, looks matter.

In fact, I ate it so much while I was there that people started commenting about it on Instastories. At one point someone was like “why are you always eating lentils?” Who knew my lentil consumption would annoy so many people.

Well, to be fair most people just laughed at how often I ate this lentil couscous goat cheese salad. Only a select few were annoyed at me for eating so many lentils. I hope they’re not reading today. They’ll be PISSED.

I should also apologize for the fact that 6 out of the past 12 posts have been salad recipes. I mean, sorry not sorry but salads are freaking delicious and I crave them in the summer.

#Yolo! Or maybe it should be #saladYolo

This 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. 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.

{Looking for more summer salads? Try my Roasted Asparagus Caesar SaladWatermelon Greek SaladGrilled Peach Burrata SaladHerbed Shrimp Orzo SaladTangy Green Bean Potato SaladSouthwest Steak Salad with Fried Plantains or my Tuna White Bean Herb Salad}

Lentil Couscous Goat Cheese Salad

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

Yield: 6 servings

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Ingredients:

For 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 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

Directions:

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, couscous, diced yellow bell pepper, diced red bell pepper, green peas, sun dried tomatoes, goat cheese, and parsley. Stir to combine.

Drizzle dressing over the salad and mix to fully combine.

For vinaigrette:
In a small bowl whisk together lemon juice, lemon zest, honey, dried basil, kosher salt and black pepper. Slowly whisk in olive oil until the mixture is combined.