Black Lentil and Couscous Salad with Roasted Vegetables

After checking out the freshly made salads at Whole Foods I came home and put this together. Mind you there was not a salad quite like this but the melding of some of the ingredients used is what this salad is based on. I made this with whole wheat couscous but you can substitute many things, like regular couscous, quinoa, rice or whatever you have on hand, the same with the lentils.

Ingredients:

1 cup dried black (beluga) lentils
1/2 cup uncooked whole wheat couscous
2 small zucchini (sliced lengthwise about 1/4 inch thick)
10-12 small baby bella mushrooms
1/4 of a head of cauliflower (sliced about 1/4 inch to 1/3 inch thick)
1/4 cup fresh parsley (chopped)
Extra virgin oil oil
1 lemon zested and then juiced
1 clove garlic
Salt to taste
Feta cheese for garnish

To prepare:

Rinse lentils in cold water, drain. Place lentils and 4 cups of water in a large saucepan; bring to a boil. Reduce heat, and simmer until tender about 25 minutes. Drain.

Bring 1/2 cup water to boil in medium saucepan, add couscous. remove from heat; cover and let stand 5 minutes. Fluff with a fork, add 1 tablespoon of olive oil, salt to taste, add to lentils.

Heat grill or griddle pan, then add vegetables after sprinkling first with a small amount of olive oil; grilling until there is a nice char on the down side, then turn and repeat the process. Remove from grill, cut zucchini and cauliflower into 1 inch bits, slice each mushroom into thirds. Add to lentil mixture.

Next zest lemon, add zest to lentil mixture. Then cut in half, juicing both halves. Add equal parts of olive oil to lemon juice, in a jar with a lid. Add 1 whole clove of garlic peeled. Shake, pour what you need on salad, keeping the rest refrigerated for future use. Add chopped parsley, lightly mix. Taste, add more salt if needed.

Serve topped with crumbled feta. Enjoy!

Even better the next day. -:) Cher