Mediterranean Lentil Salad with Bulgur, Couscous, Chickpeas and Hazelnut Vinaigrette
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
- Bring about 3 cups of water to a boil.
- Measure the bulgur in a large bowl, pour the boiling water over it, and let it stand until softened, about 15 minutes. Drain well.
- In a medium pot, cover the lentils with water and bring to a simmer.
- Cook the lentils for 20 minutes, or until tender. Drain and reserve.
- 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.
- Rinse and drain the chickpeas.
- Combine the chickpeas with the lentils, couscous and bulgur.
- Fold in the parsley, tomatoes and zucchini.
- Dress with vinaigrette and serve.
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