Young & Hungry

 

Lentil and Cous Cous Salad (left) and Mom's Potato Salad (right)

What to do when summer party time calls, but so does the hot, hot sun?  Why, make a light, easy, and fresh picnic salad, of course!  This recipe that I adapted, chock a block full of bright summer flavors is a perfect poolside dish and, because it contains no mayo, will keep fresher…longer (sounds like a jingle, doesn’t it?)  I served it at a recent summer BBQ and received the best compliment of all….an empty dish as the end of the day!

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Ingredients

1 c lentils (I used brown)

4 T red wine or apple cider vinegar

1 ¼ cups water

1 c couscous

½ t salt

¼ c olive oil  

Juice of 1 lemon

½ c finely chopped fresh mint leaves

1 bunch arugula, stems discarded and chopped (wash it well to get the sand out)

1 pint cherry or grape tomatoes, halved

4 – 6 radishes, chopped

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Directions

Simmer lentils submerged under water for roughly 20-25 minutes, until tender and no longer toothsome. Transfer hot lentils to a bowl and stir in 2 T vinegar and salt and pepper to taste. Cool lentils completely, stirring occasionally.

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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 2 T oil and cool completely, stirring occasionally.

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In a small bowl stir together remaining oil and vinegar, and lemon juice.  Stir lentils and dressing into couscous; salt and pepper to taste. Chill salad, covered, at least 3 hours and up to 24.

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Just before serving, stir in remaining ingredients and serve.