Lentil Couscous Salad with Goat Cheese

5 from 2 votes

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.

Prep Time20

Cook Time30

Total Time50

Course: Salad

Cuisine: American

Keyword: couscous salad, lentil couscous salad, lentil salad, m&s copycat recipes

Servings: servings

Author: Brandy O'Neill

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