My go-to easy couscous lentil salad – perfect for meal prepping
I am still feeling under the weather, which means that I have zero energy for cooking so I often just reach for whatever is easy and honestly it is rarely the healthy option. I mean, I have pretty much been eating more bread this past week than I have the entire year, so I realized it was probably time for me to step it up and get some more nutritious meals in my system.
To up the nutritional value of my meals, but still keep it quick and easy I have turned to green smoothies and easy salads that I can meal prep for a couple days at a time. One of those salads are this simple, but flavorful couscous salad that I just can’t enough of. It takes no time to put together and it keeps really well in the fridge, so I like to make a big portion for the week.
Find more of my favorite salad recipes right here!
2 deciliter (0.8 cup) couscous
3 deciliter (1.2 cup) water
1 tablespoon virgin olive oil or butter
1/2 teaspoon sea salt
1 bell pepper
1/2 red onion
2 large handfuls of flat leaf parsley
1 can of green lentils
Serve with a creamy garlic dressing or a homemade vinaigrette
2 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons applecidervinegar
1-2 tablespoons honey
Salt + pepper to taste
Start by bringing the water to a boil, stir in the oil or butter and the salt + pepper. Remove the pot from the heat, add the couscous, top the pot with a lid and set it aside, so the couscous can steam for 5-10 minutes. When the couscous is done I like to fluff it with a fork before adding it to the salad.
Finely chop the parsley, red onion, cucumber and bell pepper, add it to a bowl along with the drained and rinsed lentil and couscous.
Serve the couscous salad with a creamy garlic dressing or lemon vinaigrette. If you are food prepping the salad then do not add the dressing until just before serving. Enjoy!