Tarragon Couscous Salad Recipe
Ingredients
| Water | 3 Cup (16 tbs) | |
| 1/2 cup dried red lentils, sorted, rinsed | ||
| Olive oil | 2 Teaspoon | |
| Salt | 1 /4 Teaspoon | |
| Couscous | 3/4 Cup (16 tbs), uncooked | |
| Olive oil | 3 Tablespoon | |
| Seasoned rice vinegar | 3 Tablespoon | |
| Dijon Mustard | 1 Teaspoon | |
| Garlic | 1 Clove (5gm), finely chopped | |
| Carrot | 1 /2 Cup (16 tbs), chopped | |
| Green onions | 4 Medium, finely chopped | |
| Walnuts | 1 /4 Cup (16 tbs), chopped | |
| Parsley | 2 Tablespoon, chopped | |
| Tarragon leaves | 1 Tablespoon, crushed | |
Directions
MAKING
1 In a 1-quart saucepan,boil 2 cups of water.Stir in lentils ,reduce heat and cook for 10-12 minutes or until just tender.Drain and cool for 15 minutes.
2 In a 1-quart saucepan, heat the remaining 1 cup water with 2 teaspoons oil and salt,bring to a boil. Stir in couscous; remove from heat. Cover and let stand for 5 minutes. Fluff couscous lightly with fork. Cool for 10 minutes.
3 Meanwhile, in a medium bowl, beat 3 tablespoons of oil, vinegar, mustard and garlic with a wire whisk until blended. Stir in carrot, onions, walnuts, parsley and tarragon. Stir in lentils and couscous.
SERVING
4 Can be served immediately or refrigerate until serving.
1 In a 1-quart saucepan,boil 2 cups of water.Stir in lentils ,reduce heat and cook for 10-12 minutes or until just tender.Drain and cool for 15 minutes.
2 In a 1-quart saucepan, heat the remaining 1 cup water with 2 teaspoons oil and salt,bring to a boil. Stir in couscous; remove from heat. Cover and let stand for 5 minutes. Fluff couscous lightly with fork. Cool for 10 minutes.
3 Meanwhile, in a medium bowl, beat 3 tablespoons of oil, vinegar, mustard and garlic with a wire whisk until blended. Stir in carrot, onions, walnuts, parsley and tarragon. Stir in lentils and couscous.
SERVING
4 Can be served immediately or refrigerate until serving.
Chef
