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Couscous and Lentil Salad

By The Canadian Living Test Kitchen

Tested till perfect

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Couscous and Lentil Salad

This recipe makes 8 servings

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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

This cool kitchen salad needs only boiling water to cook the couscous.

Ingredients

  • 1 box (283 g) whole wheat couscous, (1-1/2 cups/375 mL)
  • 1 tsp grated lemon rind
  • 1/2 sweet red pepper
  • 1 piece (4 inch/10 cm) English cucumber
  • 1 can (19 oz/540 mL) lentils
  • 1/2 cup  coarsely crumbled feta cheese
  • Lemon Chive Dressing:
  • 1/4 cup vegetable oil
  • 3 tbsp lemon juice
  • 2 tbsp chopped fresh chives or green onions
  • 1/2 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp 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 :

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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