Couscous and Lentil Salad
This cool kitchen salad needs only boiling water to cook the couscous.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 280 |
| pro | 11 g |
| total fat | 9 g |
| sat. fat | 2 g |
| carb | 41 g |
| fibre | 7 g |
| chol | 7 mg |
| sodium | 356 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 21% |
| vit A | 6% |
| vit C | 32% |
| folate | 45% |
-
1 box (283 g) whole wheat couscous (1-1/2 cups/375 mL)
1 tsp (5 mL) grated lemon rind
Half sweet red pepper
1 piece (4 inches/10 cm) english cucumber
1 can (19 oz/540 mL) lentils
1/2 cup (125 mL) coarsely crumbled feta cheese
Lemon chive Dressing:
1/4 cup (50 mL) vegetable oil
3 tbsp (50 mL) lemon juice
2 tbsp (25 mL) chopped fresh chives or green onion
1/2 tsp (2 mL) dijon mustard
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
Preparation:
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.)
Additional Information
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Make It a Meal: Add 2 cans (each 7.5 oz/213 g) tuna or salmon, drained and broken into large chunks.
Source
Canadian Living Magazine: July 2004
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