Ginger Lentil Cous Cous
We are continuing our light recipe trend after the heavy eating of the holidays. I know that I’m happy to be eating lighter again. This recipe is an easy-to-throw-together salad that’s great for lunch or a pot luck.
Playing with flavors is so much fun, and this recipe does just that. It has Asian and Middle Eastern influences. The mandarin oranges are a great contrast to the lentils and couscous, adding a sweet and savory flavor.
Give this one a try!
Note: This recipe has a high carb count. If you want to drop it by half, substitute quinoa for the couscous.
- 1 10 oz box Couscous, cooked with chicken broth instead of the water (use the box’s instructions)
- 1/2 cup low-sodium chicken broth
- 3/4 cup red Lentils, cooked
- 1 11oz can mandarin oranges in light syrup
- 2 teaspoons reserved light syrup from the mandarin oranges
- 2 tablespoons chopped cilantro
- 1/4 cup soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon sugar
- 2 tablespoons cornstarch
- 1 teaspoon sesame oil
- 1 tablespoon grated ginger
- salt to taste
- pepper to taste
- Combine the cooked couscous, cooked lentils, mandarin oranges, and cilantro in a large bowl and set aside.
- Add the soy sauce, rice wine vinegar, sugar, cornstarch, sesame oil, grated ginger, and reserved light syrup to a small sauce pan.
- Whisk together, bring to a boil, and remove from heat. Let cool.
- Once the sauce is cool, add it to the bowl and fold to combine well.
- Store in the fridge and enjoy!
Where will you take your Ginger Lentil Cous Cous Salad? Let us know in the comments section!
Crystal is the founder of Simply Playful Fare. She has been in the kitchen for as long as she can remember. She has a degree in English with an emphasis in creative writing.