Lentil and Bulgur Salad

Serves 4
Before you start let me mention that I substitute couscous for the bulgur.  I keep couscous on hand more than bulgur.  Also keep in mind that you can add or delete things you like or dislike. I am always changes ingredients around so my recipes are not always the same. Most of the time, if you like a particular spice or flavor or ingredient you can’t go wrong by adding more of it.

• 1 cup lentils (I like the french ones but any will do fine)
• 1 cup couscous or wheat bulgur
• coarse salt and ground pepper (regular salt will do too)
• 2 cups of cherry or small tomatoes halved (when they are not in season I just buy regular tomatoes and cut them into small pieces)
• 6 green spring onions thinly sliced
• 1/4 cup fresh lemon juice (add more to taste if you wish)
• 2 Tablespoons olive oil (the good kind)
• 1/2+ cup feta cheese  (we like feta so we add a little more)

1. Cover lentils with 1 inch of water in a saucepan. Bring to a boil. Reduce to simmer. Cover and cook for 15-20 minutes or until tender but not mushy. Drain well.

2. In the meantime put the 1 cup of couscous in 2 cups of water. Stir in 1/2 tsp. of salt and 1/4 tsp. of pepper. Cover. Bring to a boil. Turn heat off and let it stand until water is absorbed, 15 minutes or so . If you are using bulgur only use 1 1/2 cups of water and let it stand for 30 minutes or so until the water is absorbed.

3. After all is cooled, transfer the bulgur to a bowl, add lentils gently, then add the
other ingredients. Sprinkle some additional feta on the top.

4. I added some broccoli. You could also add chicken or shrimp.

Back To Recipes