Couscous and Lentil Greek Salad

Updated at: Sun, 26 May 2024 18:38:17 GMT

Step 1

Bring a large pot of salted water to a boil. Add ½ cup green lentils. After 10 minutes, add ½ cup Israeli couscous and stir to combine. Cook until the lentils and couscous are tender, another 10 to 12 minutes.

Step 2

Meanwhile, get everything else ready: Halve 1 pint cherry, grape, or Sun-gold tomatoes and chop 4 Persian or mini seedless cucumbers into bite-size pieces (peel if you like). Transfer the tomatoes and cucumbers to a fine-mesh sieve, toss with 1½ teaspoons salt, and leave to drain into the sink.

Step 3

Coarsely chop 1 small shallot, then stir the shallot with 2 tablespoons red wine vinegar and a pinch of salt in a small bowl. Rip ½ cup pitted Kalamata olives and ½ cup packed basil leaves in half (pretty please leave small, cute leaves whole).

Step 4

When the couscous and lentils are just about ready, shake the tomatoes and cucumbers to rid them of any liquid, then transfer to a large bowl. Drain the couscous and lentils into the sieve and add to the tomatoes and cucumbers, along with ¼ cup olive oil. Use a spoon or your fingers to scoop out the shallot from the vinegar and add to the large bowl. Stir to combine, then add the olives and crumble in 4 ounces feta. Season to taste with S&P and the shallot vinegar (if your tomatoes are ripe and spritzy, you may not need any vinegar). Stir in the basil.

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