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Tomato, Basil, Couscous and Lentil Salad




Source of Recipe


chef2chef






List of Ingredients



• 8 oz Moroccan couscous
  
• 4 oz French green lentils (about 1/2 cup)
  
• 1/4 cup olive oil
  
• 2 T balsamic vinegar
  
• salt to taste
  
• sugar to taste
  
• 1 cup cherry tomatoes, quartered
  
• 1/4 cup fresh basil, chopped
  
• 1/4 cup pine nuts, toasted
  
• 2 T red onion, diced
  
• fresh mozzarella cheese, sliced for garnish
  
• fresh basil, for garnish
  






Instructions



1. Cook couscous and lentils separately in chicken or vegetable stock, set aside and cool.
   
2. Mix olive oil, balsamic vinegar and salt and sugar to taste for vinaigrette. Stir vinaigrette into couscous until thoroughly mixed.
   
3. Add remaining ingredients to couscous and mix well. Garnish with slice of fresh mozzarella and fresh basil for servie.
   






Final Comments


Makes 8 to 10 servings