I’m a sucker for one-bowl meals. If I’m going to take the time to cook, why bother making multiple items?
Luckily, this dish is perfectly versatile. It could work as a side to accompany a meal off the grill, or to bring to a summer cookout. It would be delicious served with a variety of summer salads, perhaps to bring on a picnic.
But for me, with a bit of crumbled feta and a side of toast, it’s a light weeknight dinner.
And while it might look unassuming, the flavor combination is perfectly fresh and delicious. It’s simple, but with a bit of complexity from the mint and zesty lemon. And the salty feta was a great compliment to the Mediterranean flavors.
So whether you are a one-bowl proponent or not, this is a wonderful summer salad to add to the repertoire!
What’s your favorite one-bowl meal?
A few of our recent favorites are:
Cajun Bulgur Salad
Black Bean and Quinoa Bowl with Peach Salsa
Buckwheat Pasta with Chickpeas, Tomatoes and Tahini
Many thanks to Gram, my dear late grandmother, for the lovely bowl!
Lentils and Pearl Couscous with Mint
Inspired by Country Living
Serves about 4 as a main, more as a side
Notes: This dish works best with pearl couscous (also called Israeli couscous), which is larger and has a great texture. If desired, you could substitute with regular couscous or another chewy grain.
What You Need
1 cup pearl couscous (whole wheat, if possible)
1 1/3 cup French lentils
4 Roma tomatoes
6 green onions
1/3 cup fresh mint, chopped
Zest from one lemon
4 tablespoons red wine vinegar
2 tablespoons olive oil
2 tablespoons stone ground mustard
1 teaspoon kosher salt
Fresh ground pepper
What To Do
1 Cook the couscous: In a saucepan, bring 1 1/4 cup water to a boil. Add 1 cup pearl couscous; cover and simmer for about 8 minutes. Drain, rinse under cool water, and set aside.
2 Cook the lentils: Add 1 1/3 cups lentils and 4 cups water to a saucepan; bring to a boil and simmer with the top tilted for about 20 minutes until the desired tenderness is reached. Drain, rinse under cool water, and set aside.
3 Prepare the fresh ingredients: Chop the tomatoes into bite-sized chunks. Chop the green onions. Chiffonade the mint. Zest the lemon.
4 Make the salad: Combine couscous, lentils, tomatoes, green onions, mint, and lemon zest with 4 tablespoons red wine vinegar, 2 tablespoons olive oil, 2 tablespoons stone ground mustard, 1 teaspoon kosher salt, and fresh ground pepper. Stir to combine. If desired, serve garnished with crumbled feta cheese.