Moroccan Couscous And Lentil Salad Recipes

Steps:

• Place the lentils in a medium saucepan.
• Add garlic, spices, and 3 cups of water. Bring to a boil over medium heat, stirring occasionally.
• Reduce heat to low, cover, and simmer 40 minutes, stirring once halfway through cooking time.
• While lentils are cooking, bring 1 cup of water to a boil in a small saucepan.
• Remove from heat, stir in couscous, cover, and set aside for 15 minutes.
• Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring frequently, until onion is nicely browned, about 10 minutes.
• Add lentils to skillet and mix well.
• Remove and discard bay leaf. Serve lentils over couscous.

Steps:

• In a small saucepan simmer lentils in water to cover by 2 inches until tender but not falling apart, 15 to 20 minutes, and drain well.
• Transfer hot lentils to a bowl and stir in 1 tablespoon vinegar and salt and pepper to taste.
• Cool lentils completely, stirring occasionally.
• In a saucepan bring water to a boil and add couscous and salt.
• Remove pan from heat and let couscous stand, covered, 5 minutes.
• Fluff couscous with a fork and transfer to a large bowl. Stir in 1 tablespoon oil and cool completely, stirring occasionally.
• In a small bowl whisk together garlic paste, remaining 2 tablespoons vinegar, remaining 3 tablespoons oil, and salt and pepper to taste.
• Stir lentils and dressing into couscous. Chill salad, covered, at least 3 hours and up to 24.
• Just before serving, stir in remaining ingredients and season with salt and pepper.