Lentils Du Puy with Haricot Vert and Couscous

cuisine French
difficulty Moderate
season Summer
serves 6


1/2 cup French lentils du puy 1/2 cup Italian couscous 1/2 pound haricot vert, trimmed 1 small shallot, minced 1/4 cup extra virgin olive oil 1/2 teaspoon dijon mustard 1 tablespoon red wine vinegar Sea salt and freshly ground black pepper 2 tablespoons chopped parsley 2 teaspoons fresh thyme leaves 2 to 3 ounces crumbled feta 1 scallion, thinly sliced 2 teaspoons lemon juice, freshly squeezed 2 eggs, poached 1 tablespoon rice wine vinegar


  1. Bring 1 quart of water and the lentils to a boil in a small saucepan. Lower the temperature and cook for 15 to 20 minutes. Do not overcook. Drain.
  2. Bring the couscous and 1 cup of water to boil in a small saucepan. Lower the heat to simmer and cook for 10 to 12 minutes. Drain and set aside to cool.
  3. Bring a LARGE POT of water to a rolling boil. Salt generously. Drop the haricot vert into the pot for 1 minute. Using a strainer, lift the beans out and immediately plunge into a large bowl of ice water. When cool, drain, pat dry, and reserve.
  4. Whisk 1/4 cup olive oil, the shallots, Dijon, vinegar, 1 teaspoon salt, and 1/2 teaspoon black pepper in the bottom of a SERVING BOWL. 
  5. Add the lentils and the couscous to the dressing and gently toss. Add the green beans, feta, scallion, and lemon juice and toss again. Transfer to serving vessel and set aside.
  6. Fill a MEDIUM POT 2/3 full with cold water and bring to a rolling boil. Turn the head down to simmer and add 2 tablespoons vinegar.
  7. Crack the eggs, one at a time into a ladle with a large bowl. Lower the ladle and gently tip it to slide the egg into the barely simmering water. Repeat with second egg.
  8. Cook for  4 minutes, just until the white is completely set but the yolk remains runny (this is important because it will be mixed into the finished salad).
  9. Use a slotted spoon to remove the poached egg from the water and gently pat dry with a paper towel.
  10. Just before serving, top the salad with the eggs, season with Maldon Sea Salt Flakes and freshly ground pepper.