Saffron Couscous Lentil Salad

We had a great time at the GirlTalk Expo in Torrance yesterday doing cooking demonstrations and handing out samples of our food. The favorite was hands-down our Saffron Couscous and Lentil Salad. This is so easy to make and it the perfect hearty vegetarian salad to add to your next dinner party.

Saffron Couscous Lentil Salad

Serves 6-8

1 cup couscous

A Pinch saffron

2 cups cooked lentils (find these at Trader Joes)

1/2 cup sliced dried apricots

1/2 cup sliced scallions

1/4 cup chopped mint or parsley or basil

2 oranges

2 tablespoons sherry vinegar

1/4 cup olive oil

Salt and pepper

Bring 2 cups water to a rolling boil. Combine the couscous and the saffron in a bowl and pour the hot water over, covering for about 1/4-inch. Cover tightly with plastic wrap and set aside for 10 minutes.

In large bowl, fluff the couscous and add the lentils, apricots, scallions and herbs.

For the oranges, cut the top and bottom off and then "peel" the orange with your knife, cutting away all of the skin and pit. You'll be left with a perfectly peeled orange. At this point you can either cut it into thin rings OR take a smaller knife and cut in between each membrane to remove each segment. Add these segments or circles to the salad, along with any residual juice from the cutting board.

Add the vinegar and the olive oil. Season very well with salt and pepper. Toss and serve!

(NOTE: About the lentils -- if you can't find cooked ones, add about 1 cup hard lentils to 4 cups boiling water and let cook (like pasta), until they are just tender. Drain and rinse. Then proceed with the recipe.)