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
½ cup cilantro, finely chopped
1 cup cucumber, seeded and diced
½ cup red onions, minced
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.
In a small bowl, whisk the olive oil, lime juice, rice vinegar, ginger, sea salt, and black pepper to taste; set aside.
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