• Ingredients: 31
  • Serves: 6

Hurricane marilyn’s couscous and lentil salad with lentils, fresh lemon juice, water, couscous, salt, olive oil, large garlic clove, small head romaine, lemon, plum tomatoes, chopped fresh mint leaves, crumbled roquefort or other blue cheese.

Ingredients

For sweet potatoes

  • 22 ounces red-skinned sweet potatoes , peeled, cut into 1-inch pcs.
  • 6 tbsps. unsalted butter, room temperature
  • 1 large egg
  • 6 tbsps. sugar
  • 1 tsp. pumpkin pie spice
  • Pinch of salt

For topping

The Causa

  • Oil for the pan
  • 1 cake pan or Pyrex dish, 8 inches long by 4 inches wide
  • 1/2 tsp. finely chopped parsley

Whisk together in medium bowl:

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups

Directions

  1. Step 1 In a saucepan simmer lentils in water to cover by 2 inches until tender but not falling apart, 15 to 20 minutes, and drain well.

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  2. Step 2 Transfer hot lentils to a bowl and stir in 1 tablespoon lemon juice and salt and pepper to taste. Cool lentils, stirring occasionally.

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  3. Step 3 In saucepan bring 1 1/4 cups water to a boil and stir in couscous and salt. Remove pan from heat and let couscous stand, covered, 5 minutes.

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  4. Step 4 Fluff couscous with a fork and transfer to a large bowl. Stir in 1 tablespoon oil and cool, stirring occasionally.

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  5. Step 5 Mince and mash garlic with salt to taste and in a small bowl whisk together with remaining 2 tablespoons lemon juice and 3 tablespoons oil and salt and pepper to taste.

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  6. Step 6 Just before serving, shred romaine and cut lemon and each tomato into 6 wedges. Stir mint and cheese into salad and season with salt and pepper.

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Nutrition information

Calories 383 Carbohydrates 48 g (16%)
Fat 14 g (22%) Protein 17 g (33%)
Saturated Fat 4 g (20%) Sodium 467 mg (19%)
Polyunsaturated Fat 2 g Fiber 14 g (55%)
Monounsaturated Fat 8 g Cholesterol 13 mg (4%)