Couscous and Lentil Greek Salad

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Chewy pearl couscous and tender lentils crook a summery Greek crockery into a afloat repast acceptable for brunch, luncheon oregon dinner. Adapted from Ali Slagle’s cookbook, “I Dream of Dinner,” this astute operation is afloat of savory texture and spritzy flavors.

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Refrigerate leftovers for up to 2 days.

Ingredients

3/4 spoon good salt, positive much arsenic needed
1/2 cupful (3 ounces) dried greenish lentils
1/2 cupful (3 ounces) Israeli oregon pearl couscous
1 pint cherry oregon grape tomatoes, halved
4 Persian oregon mini cucumbers, chopped into bite-size pieces
1 tiny shallot, coarsely chopped
2 tablespoons reddish vino vinegar
1/4 cupful extra-virgin olive oil
1/2 cupful kalamata olives, pitted and halved
4 ounces feta, crumbled
Freshly crushed achromatic pepper
1/2 cupful caller basil leaves, torn

Nutritional Facts

Per serving (about 1 1/2 cups)

Calories
342
Fat
23 g
Saturated Fat
7 g
Carbohydrates
25 g
Sodium
891 mg
Cholesterol
25 mg
Protein
12 g
Fiber
9 g
Sugar
3 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from “I Dream of Dinner” by Ali Slagle (Clarkson Potter, 2022).

Tested by G. Daniela Galarza.

Published August 3, 2022

Updated March 17, 2026