Lentil and Couscous Salad

LENTIL AND COUSCOUS SALAD

BASE:

1 1/2 C ISRAELI COUSCOUS OR FREGOLA

1 1/2 C FRENCH LENTILS (SMALL GREEN)

2 T OLIVE OIL

GOODIES:

1 LARGE CARROT, MINCED

1 STALK CELERY, MINCED

2 RADISHES, MINCED

~12 GRAPE TOMATOES, MINCED

~12 KALAMATA OLIVES, MINCED

~12 BLUEBERRIES, MINCED

~12 KUMQUATS, MINCED

1 T CAPERS

1 PRESERVED LEMON SKIN, MINCED FINELY

~6 PICKLED PEPPADEW OR PEPPERONCINI, MINCED

1/2 C CHOPPED WALNUTS

DRESSING:

JUICE OF 1 LEMON

1/4 C OLIVE OIL

RED WINE VINEGAR TO TASTE

GENEROUS BLACK PEPPER AND SALT

COOK COUSCOUS (~10 MINUTES) AND LENTILS (~15 MINUTES) PASTA-STYLE IN BOILING SALTED WATER UNTIL AL DENTE. DO NOT OVERCOOK TO MUSH!

DRAIN AND TOSS IN OLIVE OIL, SETTING ASIDE TO COOL.

CHOP UP ALL THE GOODIES AND MIX THEM WITH BASE.

WHISK UP DRESSING AND STIR THAT IN.

TASTE.

ADD MORE GOODIES, OR DRESSING, OR SALT AND PEPPER.

NOTES:

USE THE SMALL GREEN FRENCH LENTILS. THE LARGER BROWN ONES ARE NO GOOD FOR THIS AT ALL.

DON'T USE THE TINY COUSCOUS, USE THE STUFF THAT IS THE SAME SIZE AS THE FRENCH LENTILS.

"MINCED" HERE MEANS "ABOUT THE SAME SIZE AS THE LENTILS AND COUSCOUS". "FINELY MINCED" MEANS "AS SMALL AS YOU CAN MANAGE".

ALL GOODIES HERE ARE OPTIONAL AND AMOUNTS ARE ENTIRELY TO TASTE. ADD MORE, ADD LESS, IT REALLY DOESN'T MATTER A LOT. IF YOU DON'T HAVE PRESERVED LEMON, YOU CAN USE FRESH LEMON PEEL, OR SKIP IT ENTIRELY. THE VIBE OF THIS DISH IS A LITTLE POPS OF SALT, SOUR, SWEET. IF YOU'RE NOT GETTING ENOUGH OF THAT, ADD MORE. ADD YOUR OWN SPIN. GREEN APPLES? SURE. FETA? WHY NOT? ASK ME TOMORROW FOR THIS RECIPE, YOU'LL GET A DIFFERENT ONE.

TALE:

This is one of my go-to dish to bring for Thanksgiving.