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

FREE RECIPE PREVIEW

Ingredients — preview

  • 4 ounces bulgur
  • 4 ounces green lentils
  • 4 ounces chickpeas canned
  • 1 ounce Israeli couscous

Preparation — preview

  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.

Make the whole recipe yours

You’re reading a free preview. Membership unlocks the complete ingredients, step-by-step instructions and recipe notes.

Explore membership