This cool kitchen salad needs only boiling water to cook the couscous.
- Portion size 8 servings
- Credits : Canadian Living Magazine: July 2004
Ingredients
Lemon Chive Dressing:
Method
In large bowl, combine couscous and lemon rind; stir in 3 cups (750 mL) boiling water. Cover and let stand for 5 minutes. Uncover and fluff with fork; let cool.
Seed, core and finely dice red pepper; add to bowl. Finely dice cucumber; add to bowl. Drain and rinse lentils; add to bowl along with feta cheese.
Lemon Chive Dressing: Whisk together oil, lemon juice, chives, mustard, salt and pepper; pour over couscous and gently toss to combine. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Nutritional facts <b>Per serving:</b> about
- Sodium 356 mg
- Protein 11 g
- Calories 280.0
- Total fat 9 g
- Cholesterol 7 mg
- Saturated fat 2 g
- Total carbohydrate 41 g
%RDI
- Iron 21.0
- Folate 45.0
- Calcium 6.0
- Vitamin A 6.0
- Vitamin C 32.0
