Summery lentil couscous salad with tuna

Ingredients for 4 servings:

• 200 g lentils, dried, e.g. B. Lentils
• Vegetable broth, instant, approx. 1 liter
• 100 g couscous
• 1 bunch of radishes
• 250 g cocktail tomatoes
• 1 bunch of spring onions
• 1 can tuna, in brine, drained weight approx. 140 g
• 200 g sour cream, 10%
• 1 lemon(s), organic
• 4 tbsp rapeseed oil
• 2 tbsp mustard, medium hot
• 1 tsp liquid honey, e.g. acacia honey
• 1 bunch of chives
• ½ bunch of dill
• salt and pepper
• Garlic
• Paprika powder

Instructions

Working time approx. 1 hour; Rest time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 35 minutes

fresh

Cover the lentils in approximately 750 ml of stock and cook over medium heat for approximately 30 minutes until al dente, tasting occasionally. Drain the cooked lentils, rinse in cold water, and let cool. Prepare the couscous according to the package instructions using lukewarm stock. This is usually done by simply mixing the couscous with twice the amount of stock and letting it steep for 5 minutes. After the steeping time, stir again to loosen it up. Wash the radishes, remove the stems and roots, and cut them into eighths. Wash and quarter the tomatoes. Wash the spring onions, peeling off the outermost layer if necessary and trimming the roots. Finely slice the onions, including the green parts, as far as they are “tight.” Drain the tuna and mix it with the vegetables, lentils, and couscous in a bowl. For the dressing, wash the lemon in hot water and grate about 1 teaspoon of zest. Halve the lemon and squeeze out the juice. Combine sour cream with 4 tablespoons of lemon juice (or more if you prefer a sourer flavor), lemon zest, honey, mustard, and oil. Wash the chives and finely chop them. Wash and finely chop the dill. Mix the herbs with the dressing and season generously with salt, pepper, garlic, and a little paprika. Pour the dressing over the salad and mix well. The salad doesn’t need any additional maceration time and can be eaten immediately. It’s great in the summer as a light, balanced meal or as an office snack.