Couscous and Lentil Salad
This recipe makes 8 servings
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
- Keywords : Salad; Sides; Vegetarian; Make-Ahead; Couscous; Feta; Lentils; Red pepper; Cucumbers; Lemons; Dijon mustard;
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