Mediterranean couscous and lentil salad

Total Time
56 min
14 min
42 min
This filling couscous and lentil salad takes just 14 minutes of prep time, making it a convenient option for make-ahead lunches for the work week. Couscous is a staple ingredient in Mediterranean and Middle Eastern cuisine. Here, we’ve paired it with another regional staple, lentils, as well as fresh vegetables and herbs for a satisfying, flavorful meal. Lentils don’t require soaking like dried beans do, and they cook quickly. Use green or brown ones since they hold their shape the best when cooked—red, orange, and yellow lentils tend to get mushy. To make this salad vegetarian-friendly, use vegetable broth in place of chicken broth.


Dried lentils

1 cup(s)

Fat-free reduced sodium chicken broth

14 oz

Uncooked couscous

1½ cup(s)

Red bell pepper

1 cup(s), diced

Peppermint leaves

1 cup(s), chopped

Fresh parsley

½ cup(s), chopped


½ cup(s), chopped, chopped

Fresh lemon juice

½ cup(s)

Olive oil

¼ cup(s)

Dijon mustard

1 Tbsp

Jarred minced garlic

1½ tsp

Black pepper

½ tsp

Crumbled feta cheese

1 cup(s)


  1. Place lentils in a large saucepan; cover with water 2 inches above lentils. Bring to a boil; cover, reduce heat and simmer 25 to 30 minutes or until tender. Drain well; cool.
  2. Bring broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
  3. Combine lentils, couscous, bell pepper, and next 3 ingredients in a large bowl; stir gently.
  4. Combine lemon juice and next 4 ingredients in a small bowl. Pour lemon juice mixture over couscous mixture; stir gently. Stir in cheese. Yield: 10 servings (serving size: 1 cup).