Lentil-Couscous Mint Salad

By Tonya_Speed

Ingredients

• 6 tablespoons cider vinegar
• 4 tablespoons Dijon mustard
• 1/4 cup olive oil
• Sea salt and freshly ground black pepper, to taste
• 1 1/3 cups cooked, drained and cooled red lentils
• 1 cup cooked, drained and cooled whole wheat couscous
• 3/4 cup chopped fresh mint
• 4 green onions, chopped (white parts only)
• 3 plum (Roma) tomatoes, chopped

Details

Servings 6
Adapted from savingdinner.com

Preparation

Step 1

In a small bowl, whisk together vinegar, mustard, oil, sea salt and pepper. Place lentils, couscous, mint, green onions and tomatoes in a large bowl; add dressing; toss.