• 1 cup couscous
  • 1 cup water
  • ¼ teaspoon salt
  • 1 cup of cooked lentils
  • 4 stalks green onion, diced
  • 1 small green bell pepper, diced
  • 1 small red bell pepper, diced
  • 1 tablespoon cumin
  • 1 teaspoon cayenne pepper
    Juice of a medium-sized lemon
    Salt and pepper to taste


  1. Bring 1 cup of water and salt to a boil in a medium size sauce pan with lid.
  2. Take pan off the heat, add couscous and put lid back on.
  3. After 5 minutes, remove the lid and fluff couscous with fork.
  4. In a mixing bowl, add lentils, green onion, red and green bell pepper, couscous, cumin, cayenne peppers, and lemon.
  5. Mix until well combined.
  6. Add salt and pepper to taste.
  7. Serve warm or cold as a side dish.

Makes: 6 servings | Prep Time: 15 minutes | Cook Time: 10 minutes

About the Chef

recipe_bhumikaName of Chef: Bhumika Talsania
Family Members: Rajesh Badri, Spouse
Community: San Elijo Hills
Hobbies: Cooking, reading, wine tasting, and spending time with family and friends.
Favorite Local Activity: We enjoy walking the local trails.
About the Recipe: I love Mediterranean flavors and couscous and lentils are common ingredients in this cuisine. What I love most about this recipe is the simplicity and versatility. You can serve it as a side dish as-is or add your favorite roasted vegetables and other cooked beans/lentils to make it a meal. Lastly, I want to point out that this recipe is vegan, but you could add half a cup of feta cheese to turn up the volume in flavor town!
About the Chef: I live in San Marcos with my husband and work at Cal State San Marcos. I love experimenting with new ingredients. I also enjoy discovering new hiking trails throughout San Diego County, traveling, planning dinner parties for my friends, and reading cookbooks and food blogs.

GET PUBLISHED! Submit a recipe at