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Lentil, Strawberry, and Couscous Salad
with balsamic vinaigrette

Active: 25 min Total: 25 min
This salad is a breeze to put together thanks to the convenience of canned lentils. Plus, it's full of delicious textures and flavor with strawberries, couscous, walnuts, and avocado. Dressed with a sweet and tart balsamic vinaigrette, it's the perfect complement to peppery arugula.
Smarts: We double the couscous for tomorrow night's dinner.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Lentil, Strawberry, and Couscous Salad:
  • Strawberries - 12 oz
  • Lentils (14oz / 397g) - 1 can
  • Avocado, large - 1 , cubed
  • Walnuts - 4 oz , crushed
  • Feta - 2 oz , crumbled
  • Arugula - 5 oz
Balsamic Vinaigrette with Shallots:
  • Shallots - 1 clove , diced
  • Vinegar, balsamic - 2 1/2 Tbsp
  • Mustard, dijon - 2 tsp
  • Maple syrup - 2 tsp
  • Oil, cooking - 6 Tbsp
Couscous (for 2 nights):
  • Couscous, uncooked - 1 1/3 cup
  • Water - 2 cups
  • Salt - 1/2 tsp
  • Butter - 1 1/2 Tbsp

Nutrition Facts

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Prep

  1. Make balsamic vinaigrette - Dice shallots. Whisk together shallots, balsamic vinegar, Dijon mustard, maple syrup, and oil. Season to taste with salt and pepper. (Can be done up to 5 days ahead and refrigerated)
  2. Cook couscous - This makes enough for 2 nights. Combine water, salt, and butter in a saucepan. Cover and bring to boil. Remove from heat. Stir in couscous and cover with lid. Let stand for ~5 minutes before fluffing with a fork. Reserve 2 cups / 470mL / 314g of cooked couscous for tomorrow night’s dinner. (Can be done up to 4 days ahead)
  3. Strawberries - Slice.
  4. Lentils - Drain and rinse.
  5. Avocado - Cube.

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Make

  1. You can serve salad like a Cobb Salad by layering lentils, strawberries, avocado, couscous (again, make sure you’ve reserved 2 cups / 470mL / 314g cooked for Tuesday’s dinner), walnuts, and feta over arugula and then drizzle with vinaigrette. You can also toss everything together and then serve. Enjoy!

Nutrition Facts

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