Mediterranean Lentil Salad with Bulgur, Couscous, Chickpeas and Hazelnut Vinaigrette

Mediterranean Lentil Salad with Bulgur, Couscous, Chickpeas and Hazelnut Vinaigrette
Yield
4servings
Yield
4servings
Mediterranean Lentil Salad with Bulgur, Couscous, Chickpeas and Hazelnut Vinaigrette
Yield
4servings
Yield
4servings
Ingredients
  • 4ounces bulgur
  • 4ounces green lentils
  • 4ounces chickpeascanned
  • 1ounce Israeli couscous
  • 1/4cup parsleyminced
  • 2 sun-dried tomatoesminced
  • 1/2 zucchinidiced small
  • Hazelnut Viniagrette
Yield:
Instructions
  1. Bring about 3 cups of water to a boil.
  2. Measure the bulgur in a large bowl, pour the boiling water over it, and let it stand until softened, about 15 minutes. Drain well.
  3. In a medium pot, cover the lentils with water and bring to a simmer.
  4. Cook the lentils for 20 minutes, or until tender. Drain and reserve.
  5. While the bulgur is soaking, bring 3 cups of water to a boil, add 1/4 teaspoon of the salt and the Israeli couscous. Cook the couscous until it is tender, about 10-12 minutes. Drain the couscous and rinse with cold water until cool.
  6. Rinse and drain the chickpeas.
  7. Combine the chickpeas with the lentils, couscous and bulgur.
  8. Fold in the parsley, tomatoes and zucchini.
  9. Dress with vinaigrette and serve.