Tarragon Couscous Salad
|Water||3 Cup (48 tbs)|
|Dried red lentils||1⁄2 Cup (8 tbs), sorted and rinsed|
|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|
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.
4 Can be served immediately or refrigerate until serving.