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If you’re the type of person who, when you go to a barbecue, might want to eat something besides hamburgers and potato chips–like, for example, a lentil and couscous salad–you should probably embrace the potluck format. One of the prime benefits of potlucking is that you know that there will be at least one thing that you can’t wait to fill your plate with.
This salad is a great contender for any potluck contribution you have to make. First up, it’s pretty. Loads of parsley and morsels of goat cheese take care of that. (I also happen to think there’s beauty in the uniformity in size between the lentils and the couscous.) Second, it’s nutritious, but without holding up a banner that screams “I’m healthy! I’m healthy!” And third, it’s as good at room temperature, hours after being assembled, as it is when you first make it. That practically guarantees that the bowl will be scraped clean.
Of course, what you drink at a potluck will depend a lot on what the wine-bringers uncork. But if you’re responsible for some of the bottles, be sure to tote along a bottle of Kendall-Jackson Vintner’s Reserve Pinot Gris, which tastes fresh and bright against the earthy lentils and creamy goat cheese.
Key Ingredients
This salad comes together through contrast. Earthy lentils and toasted Israeli couscous form a hearty base, while herbs, fruit, and cheese add brightness and balance. Each ingredient pulls its weight, making the dish feel layered without being heavy.
- French green lentils – Hold their shape and provide an earthy foundation
- Israeli couscous – Adds gentle chew and body
- Shallots – Softened slightly in vinegar for bite without sharpness
- Dried apricots – Bring sweetness and chew that contrasts the grains
- White wine – Used to plump the fruit and echo the salad’s acidity
- Dijon mustard – Anchors the dressing
- Olive oil – Rounds out the texture and flavor
- Fresh parsley – Keeps the salad bright and herb-forward
- Aged goat cheese – Adds creaminess and tang just before serving
How to Make Lentil & Israeli Couscous Salad
1. Bring a large pot of salted water to a boil. Add the lentils, reduce the heat to a simmer, partially cover, and cook for about 25 minutes until tender but not falling apart.
2. Add the Israeli couscous directly to the pot with the lentils and return the water to a boil. Cook for 6 minutes, then drain thoroughly and return the grains to the pot to steam off excess moisture.
3. While the grains cook, place the sliced shallots in a small bowl and cover with cider vinegar. Set aside to soften. In another bowl, combine the dried apricots and white wine, then pour enough boiling water over them to cover. Let sit.
4. Drain 2 tablespoons of vinegar from the shallots into a mixing bowl. Whisk in the Dijon mustard, then slowly drizzle in the olive oil while whisking to form an emulsified dressing. Season with salt.
5. Pour the dressing over the warm lentils and couscous, tossing well to coat. Set aside for about 20 minutes to cool to room temperature and allow the flavors to absorb.
6. Drain the apricots and finely chop them. Add the chopped apricots, drained shallots, and parsley to the grains, mixing gently to combine.
7. Transfer the salad to a serving bowl and finish with crumbled goat cheese just before serving.
Lentil & Israeli Couscous Salad
Recipe Type:
Salad
Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Servings:
6
Ingredients
- 1 cup French green lentils
- 1½ cups Isareli couscous
- 2 shallots, sliced
- Cider vinegar
- ½ cup dried apricots
- 1 tablespoon white wine like Pinto Gris
- 2 teaspoons Dijon mustard
- 5 tablespoons olive oil
- 1 cup packed fresh parsley leaves, chopped
- 3 ounces aged goat cheese
Instructions
- Bring a big pot of water to boil. Add a tablespoon of salt, then add the lentils. Lower the heat down to a simmer, partially cover, and cook for about 25 minutes until the lentils are soft but not falling apart. Add the Israeli couscous and raise the heat so the water's boiling again. Cook for 6 minutes, then drain the whole pot. Return the dry grains to the pot.
- While the grains are cooking, put the shallots in small bowl. Cover with the vinegar and set aside.
- Put the apricots in another small bowl. Add the wine. Pour boiling water to cover them and set that aside too.
- When the grains are ready, drain off 2 tablespoons of vinegar from the shallots into a mixing bowl. Whisk in the mustard, then drizzle in the oil little by little, whisking all the while, so the dressing emulsifies. Season with salt. Pour the dressing over the grains, tossing to mix well. Set aside for 20 minutes, so they can come to room temperature.
- Drain the water off the apricots and mince them. Add the minced apricots, drained shallots, and parsley to the pot with the grains. Mix well. Transfer to a serving bowl and sprinkle with the goat cheese.
Recipe Variations
This lentil and Israeli couscous salad is easy to adapt depending on what you have on hand or how you plan to serve it. Small changes can shift the flavor while keeping the structure intact.
- Swap the Cheese: Replace the aged goat cheese with feta for a sharper finish, or use shaved pecorino for a firmer, saltier bite.
- Change the Fruit: Golden raisins or chopped dates work well in place of apricots, adding sweetness without overpowering the herbs.
- Add Crunch: Stir in toasted almonds or pistachios just before serving to introduce texture and a subtle nuttiness.
- Make It Heartier: Add roasted carrots or sweet potatoes if serving the salad as a main rather than a side.
- Herb Forward: Increase the parsley or add mint for a brighter, more aromatic version that works especially well in warm weather.
Pairing Lentil Salad with Wine
This salad’s mix of earthy lentils, fresh herbs, sweet apricots, and creamy goat cheese pairs best with wines that are both expressive and balanced. Kendall‑Jackson Vintner’s Reserve Pinot Gris is a standout choice, offering bright acidity and subtle stone‑fruit character that lift the herbs and dried fruit while keeping the dish refreshing and light. Its clean profile works especially well when the salad is served at room temperature, making it an ideal potluck or outdoor‑dining pairing.
Kendall‑Jackson’s portfolio also offers flexibility depending on how the salad is served. A crisp Sauvignon Blanc highlights the parsley and acidity in the dressing, while a citrus‑driven Chardonnay adds a bit more weight if the salad is paired with grilled vegetables or roasted chicken. For those who prefer red wine, a light, fruit‑forward Pinot Noir can work nicely, echoing the salad’s earthy elements without overpowering its freshness. This range of styles is what makes Kendall‑Jackson wines so versatile at the table, seamlessly complementing everything from grain‑based salads to more hearty entrées.
