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Black lentil (or chick peas) and couscous (or wheatberries) salad



Serve either at room temp. or chilled.
Serves 4 to 6.



In a large mixing bowl, combine:


- 1 1/2 cups cooked BLACK LENTILS or CHICK PEAS; if canned, rinse and drain
- 1 1/2 cups cooked COUSCOUS or WHEAT BERRIES
- 3/4 cup CHERRY TOMATOES, quartered
- 1/2 cup loosely packed FRESH PARSLEY, (thick stems removed), finely chopped
- 1/2 cup finely chopped CELERY
- 1/3 cup GREEN RAISINS (or other type of raisins)
- 1/3 cup finely chopped RED ONION
- 1/4 cup loosely packed FRESH MINT LEAVES (stems removed), finely chopped
- optional: chopped cucumber, minced garlic, partially cooked small broccoli florets

Combine well:
- 2 T. OLIVE OIL
- 1/4 cup FRESH LEMON JUICE
- 1 T. DIJON
- 1 T. HONEY

Add, to taste:
- freshly ground BLACK PEPPER
- SALT