Lentil-Couscous Salad
Makes: 4 servings
- 1 6 ouncebox israeli couscous, cooked
- 1 15 ouncecan lentils
- 1 cup halved cherry tomatoes
- 1/2cup chopped parsley
- 1 shallot, chopped
- 4 ounces goat cheese, crumbled
- 6 tablespoons EVOO
- 3 tablespoons fresh lemon juice
- In large bowl, mix couscous, lentils, tomatoes, parsley, shallot and cheese. Toss with EVOO and lemon juice.