March 09, 2018
Lunch, Salads, Beans,
Grains, Couscous, Pasta, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, High Fiber, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Pasta Salad, Lentils more
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"Tarragon is one of my favorite seasonings and adds lovely flavor to this pretty, healthful salad from the 2007 Betty Crocker Cookbook for Women. Tarragon Vinegar or Cane Vinegar would be nice alternatives to the Seasoned Rice Vinegar listed here."
In a 1-quart sauce pan, heat 2 cups of water to a boil. Stir in lentils; reduce heat to low. Cook about 10-12 minutes, or until just tender. Drain; cool 15 minutes.
Meanwhile, in a 1-quart sauce pan, heat remaining 1 cup water, 2 teaspoons olive oil and the salt to boiling. Stir in couscous; remove from heat. Cover; let stand 5 minutes. Uncover, fluff couscous with fork; let stand 10 minutes.
While awaiting the lentils and couscous, in a medium serving bowl whisk together 3 Tablespoons olive oil, vinegar, mustard and garlic. Stir in carrot, onions, walnuts, parsley and tarragon. Add lentils and couscous, tossing to combine.
May serve immediately or refrigerate until serving.
**You may toast your chopped walnuts in one of two ways:
Preheat oven to 375F or gas mark 5, spread chopped nuts in a single layer and heat until they begin to toast - about 5 minutes - be sure to pull them out of the oven as soon as they begin to change color so as not to scorch them.
Heat an un-greased skillet over medium high heat, add walnuts in a single layer and heat, stirring occasionally and watching closely so that they do not scorch - about 5 minutes.
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