Lentils. Couscous. Roasted cauliflower. All gloriously combined with a lemon dressing and fresh cilantro. And did I mention the Feta cheese? I tested this recipe yesterday at my neighbor’s barbecue and it is a keeper. My husband even ate the leftovers for breakfast this morning.
I found this gem on Food 52 and I adapted it a bit to my own tastes. I encourage you to do the same!
Lentil, Couscous & Cauliflower Salad with Feta
For the Salad
- 1 head cauliflower cut into florets
- 1 cup cooked lentils
- 1 cup couscous
- 1/4 cup chopped cilantro
- Feta cheese crumbled
For the Dressing
- 1/4 cup extra-virgin olive oil
- 1 tsp honey
- Juice of 1 lemon about 3 Tbsp
- Salt and pepper
Preheat oven to 425. Toss cauliflower with extra-virgin olive oil, salt and pepper until well coated. Roast for 30-35 minutes, or until golden brown and caramelized.
While the cauliflower roasts, make the lentils. Bring 2 cups water to a boil and add lentils. Boil until cooked through, about 30 minutes. Drain and water and place in a large bowl.
In the same pot, prepare couscous. Add 1 cup couscous to 1 cup boiling water. Immediately remove from heat, cover, and let sit 5 minutes. Fluff with a fork and add to bowl with lentils. When cauliflower is ready, add to bowl with cilantro. In a small bowl, whisk lemon juice, salt, pepper, a drizzle of honey. Slowly whisk in oil until emulsified. Pour over the salad and toss to combine. Serve warm or cold sprinkled with Feta.
This salad is great paired with grilled fish or chicken or as a hearty lunch! Enjoy!