Recipe from The Talleygram, April 19, 2006

Thai Couscous - Sprouted Lentil  Salad

Yield:  6 Servings          Difficulty: Medium

Chef's Notes: This is one of the best salads for spring and summer for it's simplicity and lightness.  Sprouted lentils mix well with couscous as well as other grains.                      Chef Jyoti         



1 cup water

1 teaspoon Frontier vegetable broth powder

1 cup organic couscous

3 tablespoons Newman's Own Organic Olive oil

1 tablespoon Santa Cruz Lime juice

1 tablespoon Eden Rice vinegar

1 teaspoon Fresh ginger, finely chopped

Lima Sea salt, to taste

Simply Organic Black pepper, to taste

1 cup organic sprouted lentil

1 cup grape tomatoes, halved

1 cup fresh flat parsley, finely chopped

cup cilantro, finely chopped

1 cup cucumber, seeded and diced

cup red onions, minced


  1. Bring 1 cup of water and vegetable broth powder to a boil; remove from heat. Add couscous and 1 tbsp. olive oil; cover and let stand for 10 minutes.

  2. In a small bowl, whisk the olive oil, lime juice, rice vinegar, ginger, sea salt, and black pepper to taste; set aside.

  3. Transfer couscous to a bigger bowl, fluff with a fork. Add the remaining vegetables and stir gently. Slowly, pour in the lime-ginger vinaigrette. Continue stirring and tasting as you like it.

Original Talley's recipe by Chef Jyoti Friedland

Copyright 2006 Talley's Green Grocery