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Home : Appetizers : Salads : Lentil Tabbouleh Salad

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Lentil Tabbouleh Salad

Contributed by: News Canada

Salads For A Summer Night

By Anita Stewart

(NC) - "Canned pulses (dry beans, chickpeas, lentils and dry peas)", are brilliantly easy to handle. Use them in Lentil Tabbouleh Salad... one of the simplest salads I've ever made. Or blend chickpeas with couscous - lightning quick to prepare and sparked with cranberries for a punch of both protein and flavour.

Lentil Tabbouleh Salad
Both dishes can be made ahead and chilled - ready to serve at a moment's notice. I heap them on salad greens and serve them with good crusty bread or as a side dish to whatever's on the grill that evening. From Anita Stewart's Canada: The Food, The Recipes, The Stories. These recipes can also be found at www.pulsecanada.com.

Ingredients:

  • 1 1/4 cup cooked lentils OR 1-(14 oz/398 mL) can lentils 400 mL
  • 1/2 cup cucumber, diced 125 mL
  • 1/2 cup celery, sliced 125 mL
  • 1/2 cup green bell pepper, diced 125 mL
  • 1 cup red bell pepper, diced 250 mL
  • 6 green onions, thinly sliced 6
  • 1/2 cup feta cheese, crumbled 125mL
  • 2 tbsp fresh dill, chopped 30 mL
  • 1/4 cup lemon juice 60 mL
  • 1 tbsp canola oil 15 mL

Directions:

Combine all ingredients in large bowl. Toss and serve.

Chickpea and Cranberry Couscous Salad

  • 2 1/2 cups chicken stock 625 mL
  • 1/2 tsp turmeric 2 mL
  • 1/2 tsp ginger 2 mL
  • 1/2 tsp cinnamon 2 mL
  • 2 cups couscous 500 mL
  • 1 cup dried cranberries 250 mL
  • 1 medium zucchini, diced 1
  • 2 carrots, peeled and diced 2
  • 3 green onions, chopped 3
  • 2 cups cooked chickpeas or 1 - (19 oz/540 mL) can, drained and rinsed 500 mL
  • 1/4 cup lemon juice 60 mL
  • 1/4 cup canola oil 60 mL
  • 1/2 tsp salt 2 mL
  • 1/4 tsp cayenne pepper 1 mL
  • 1/4 cup fresh chopped parsley 50 mL

Combine stock, turmeric, ginger and cinnamon in a large saucepan and bring to a boil. Remove from heat.

Stir in couscous, cover and let stand for 5 minutes or until liquid has been completely absorbed.

Transfer to large bowl and let cool to room temperature. Break up any couscous lumps with fingers.

Saute zucchini, carrots and green onions in 1 tbsp (15 mL) of canola oil. Add sauteed vegetables to couscous. Stir in cranberries and chickpeas.

Whisk together lemon juice, remaining canola oil, salt and cayenne pepper in a small bowl. Pour over couscous and toss together.

Cover and refrigerate for at least 1 hour or overnight. Garnish with parsley before serving.

Makes 10 Servings


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