Free The Epicurious Cookbook by Tanya Steel Page A

covered with the towel, 5 minutes.
    5. Add the quinoa to the dressing and toss until the dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste.
    “I ‘cheated’ and followed the much simpler directions on the bag of quinoa, which was to simmer it for 15 minutes, and voilà! Done! Added fresh salsa with all the same ingredients, extra cilantro, a dash of rice vinegar, and followed a few other people’s suggestions for avocado. Delicious!”
    Sgmoise, Charleston, South Carolina
    mediterraneancouscous and lentil salad
    The perfect compromise between a grain and a salad, this refreshing Mediterranean side makes a lovely accompaniment to grilled lamb for a backyard barbecue. Or, highlight its Middle Eastern influences by pairing it with baba ghanoush and a platter of stuffed grape leaves. Add personal touches by substituting your favorite herb for the mint, topping off the salad with a squeeze of lime and a bit of orange zest, or using spinach instead of arugula. However you decide to frame it, you’ll be set up for a nice snack the next day.
    YIELD: MAKES 6 SERVINGS
    1 cup lentilles du Puy (French green lentils) or brown lentils
    3 tablespoons white-wine vinegar
    1¼ cups water
    1 cup couscous
    ½ teaspoon salt
    ¼ cup olive oil, preferably extra-virgin
    1 large garlic clove, minced and mashed to a paste with ¼ teaspoon salt
    ½ cup finely chopped fresh mint leaves
    1 bunch arugula, stems discarded and leaves washed well, spun dry, and chopped
    2 cups vine-ripened cherry tomatoes, halved
    ¼ pound feta, crumbled (about 1 cup)
    1. In a small saucepan, simmer the lentils in water to cover by 2 inches until tender but not falling apart, 15 to 20 minutes. Drain well. Transfer the hot lentils to a bowl and stir in 1 tablespoon vinegar and salt and pepper to taste. Cool the lentils completely, stirring occasionally.
    2. In a saucepan, bring 1¼ cups water to a boil and add the couscous and ½ teaspoon salt. Remove the pan from the heat and let couscous stand, covered, 5 minutes. Fluff the couscous with a fork and transfer to a large bowl. Stir in 1 tablespoon oil and cool completely, stirring occasionally.
    3. In a small bowl, whisk together the garlic paste, remaining 2 tablespoons vinegar, remaining 3 tablespoons oil, and salt and pepper to taste. Stir the lentils and dressing into the couscous.
    4. Just before serving, stir in the herbs, tomatoes, and feta, and season with salt and pepper.
    “I replaced the couscous with quinoa to add even more protein and fiber (amazing taste and texture). The feta can also be replaced with goat cheese.”
    Vaccosni, California
    do ahead:
    Chill the SALAD, covered, at least 3 hours and up to 24 hours.

    Haricot Vert and Red Onion Salad with Pistou
    haricot vert and red onion salad with pistou
    Pistou, the simple combination of fresh basil, garlic, and olive oil, introduces the same savory spirit when tossed with tender, buttery green beans. One of the secrets to this salad is soaking the red onions: a quick water bath moderates their intensity without diminishing their crunch.
    YIELD: MAKES 6 SERVINGS
    FOR PISTOU
    2 cups loosely packed fresh basil leaves
    6 garlic cloves, minced (1½ tablespoons)
    ¼ cup plus 2 tablespoons extra-virgin olive oil
    ½ teaspoon fine sea salt
    FOR SALAD
    1 medium red onion, halved lengthwise, then thinly sliced crosswise
    1½ pounds haricots verts or other thin green beans, trimmed
    MAKE PISTOU
    Purée all pistou ingredients in a food processor until basil is finely chopped.
    MAKE SALAD
    1. Soak the onion in cold water 15 minutes, then drain in a colander and pat dry.
    2. Cook the beans in a 6- to 8-quart pot of boiling salted water, uncovered, stirring occasionally, until just tender, 3 to 6 minutes, then drain in a large colander. Transfer to a large bowl of ice and cold water to stop cooking, then drain again and pat dry.
    3. Toss the beans and onion with the pistou. Season with salt and pepper.
    “Great recipe. I made it for a