Imagine my excitement when I came across gluten-free couscous at the Whole Foods here a few weeks back. And on a sale rack, to boot. It has been over 8 years since I have had couscous. I know it’s nothing fancy to get excited over. I know it’s really just tiny pasta, but there is something so fun about it and come on, who doesn’t love tiny food?
I immediately decided I would make a simple salad highlighting both the couscous and some green lentils, which I have been obsessed with lately. With roasted red peppers and marinated artichokes already on hand, how could I not make it Mediterranean inspired?
This simple but full-of-flavor salad is perfect for lunch or as a side dish. I even served it as a meal with some of my baked falafel, with a drizzle of the tahini dressing on top, one night for dinner. So many wonderful textures and tastes.
- 2 cups cooked couscous, cooled (I used gluten-free brown rice couscous)*
- 2 cups cooked green lentils, cooled
- 2 stalks celery, chopped
- 1 small red onion, finely chopped
- 3-4 roasted red peppers, chopped
- ½ cup marinated artichoke hearts, roughly chopped
- 3-4 cups spring mixed greens (or other greens like arugula, baby spinach, etc)
- 3 tablespoons balsamic vinegar
- ¼ cup olive oil
- 1 tablespoon whole grain mustard
- 1 clove garlic, minced
- 1 teaspoon fresh oregano, roughly chopped (or less if using dried)
- salt and pepper, to taste
- Optional: Top with crumbled feta or goat cheese, if not vegan
- In a small bowl wisk together all of the vinaigrette ingredients and set aside.
- In a large serving bowl add all of the salad ingredients and toss gently to combine. Just before serving pour the vinaigrette over top and gently toss again to incorporate. You may not want all of the dressing on there, so don’t dump it all over at once. Salt and pepper to taste and serve.
Head on over to the Free People blog BLDG 25 now for the full recipe.