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Tarragon Couscous Salad

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Ingredients
  Water 3 Cup (48 tbs)
  Dried red lentils 1⁄2 Cup (8 tbs), sorted and rinsed
  Salt 1⁄4 Teaspoon
  Couscous 3⁄4 Cup (12 tbs) (Uncooked)
  Olive oil 3 Tablespoon
  Seasoned rice vinegar 3 Tablespoon
  Dijon mustard 1 Teaspoon
  Garlic 1 Clove (5 gm), finely chopped
  Finely chopped carrot 1⁄2 Cup (8 tbs) (1 Medium Sized)
  Green onions 4 Medium, finely chopped to make 1/4 cup
  Chopped walnuts 1⁄4 Cup (4 tbs), toasted
  Chopped fresh parsley 2 Tablespoon
  Chopped fresh tarragon/1 teaspoon crushed dried tarragon leaves 1 Tablespoon
Directions

MAKING
1 In a 1-quart saucepan,boil 2 cups of water.Stir in lentils ,reduce heat and cook for 10-12 minutes or until just tender.Drain and cool for 15 minutes.
2 In a 1-quart saucepan, heat the remaining 1 cup water with 2 teaspoons oil and salt,bring to a boil. Stir in couscous; remove from heat. Cover and let stand for 5 minutes. Fluff couscous lightly with fork. Cool for 10 minutes.
3 Meanwhile, in a medium bowl, beat 3 tablespoons of oil, vinegar, mustard and garlic with a wire whisk until blended. Stir in carrot, onions, walnuts, parsley and tarragon. Stir in lentils and couscous.

SERVING
4 Can be served immediately or refrigerate until serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Dish: 
Salad
Interest: 
Holiday, Party, Healthy
Ingredient: 
Tarragon
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes

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