Lentil Couscous Salad with Goat Cheese
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.
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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
Instructions
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.
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 vinaigrette over the salad and mix to fully combine.
Nutrition
Serving: 1g | Calories: 343kcal | Carbohydrates: 35g | Protein: 12g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Cholesterol: 9mg | Sodium: 152mg | Fiber: 8g | Sugar: 13g
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