We are continuing our light recipe trend after the heavy eating of the holidays. I know that I’m happy to be eating lighter again. This recipe is an easy-to-throw-together salad that’s great for lunch or a pot luck.
Playing with flavors is so much fun, and this recipe does just that. It has Asian and Middle Eastern influences. The mandarin oranges are a great contrast to the lentils and couscous, adding a sweet and savory flavor.
Give this one a try!
Note: This recipe has a high carb count. If you want to drop it by half, substitute quinoa for the couscous.
- 1 10 oz box Couscous, cooked with chicken broth instead of the water (use the box’s instructions)
- 1/2 cup low-sodium chicken broth
- 3/4 cup red Lentils, cooked
- 1 11oz can mandarin oranges in light syrup
- 2 teaspoons reserved light syrup from the mandarin oranges
- 2 tablespoons chopped cilantro
- 1/4 cup soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon sugar
- 2 tablespoons cornstarch
- 1 teaspoon sesame oil
- 1 tablespoon grated ginger
- salt to taste
- pepper to taste
- Combine the cooked couscous, cooked lentils, mandarin oranges, and cilantro in a large bowl and set aside.
- Add the soy sauce, rice wine vinegar, sugar, cornstarch, sesame oil, grated ginger, and reserved light syrup to a small sauce pan.
- Whisk together, bring to a boil, and remove from heat. Let cool.
- Once the sauce is cool, add it to the bowl and fold to combine well.
- Store in the fridge and enjoy!