Monday, January 23, 2012
1 cup dried black (beluga) lentils
1/2 cup uncooked whole wheat couscous
2 small zucchini (sliced lengthwise about 1/4 inch thick)
10-12 small baby bella mushrooms
1/4 of a head of cauliflower (sliced about 1/4 inch to 1/3 inch thick)
1/4 cup fresh parsley (chopped)
Extra virgin oil oil
1 lemon zested and then juiced
1 clove garlic
Salt to taste
Feta cheese for garnish
Rinse lentils in cold water, drain. Place lentils and 4 cups of water in a large saucepan; bring to a boil. Reduce heat, and simmer until tender about 25 minutes. Drain.
Bring 1/2 cup water to boil in medium saucepan, add couscous. remove from heat; cover and let stand 5 minutes. Fluff with a fork, add 1 tablespoon of olive oil, salt to taste, add to lentils.
Heat grill or griddle pan, then add vegetables after sprinkling first with a small amount of olive oil; grilling until there is a nice char on the down side, then turn and repeat the process. Remove from grill, cut zucchini and cauliflower into 1 inch bits, slice each mushroom into thirds. Add to lentil mixture.
Next zest lemon, add zest to lentil mixture. Then cut in half, juicing both halves. Add equal parts of olive oil to lemon juice, in a jar with a lid. Add 1 whole clove of garlic peeled. Shake, pour what you need on salad, keeping the rest refrigerated for future use. Add chopped parsley, lightly mix. Taste, add more salt if needed.
Serve topped with crumbled feta. Enjoy!
Even better the next day. -:) Cher
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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