Satisfy summertime hunger pangs with a hearty salad filled with smoky grilled veggies, lentils and whole wheat couscous.
- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2009
Ingredients
Method
On cutting board, finely mince and rub garlic with salt until smooth paste. In small bowl, combine garlic mixture, oil, lemon juice, cumin and ground coriander. Set aside.Slice zucchini lengthwise into 1/2-inch (1 cm) thick slices. Remove mushroom stems. Seed and quarter red and yellow peppers. Brush vegetables with 2 tbsp (25 mL) of the oil mixture. Place on greased grill over medium heat; close lid and grill, turning often, until tender, 6 minutes for zucchini and 10 minutes for peppers and mushrooms. Let cool; coarsely chop.
Meanwhile, in saucepan of boiling salted water, cook lentils until tender, about 20 minutes. Drain and set aside.
Place couscous in large heatproof bowl. Stir in 1 cup (250 mL) boiling water; cover and let stand until absorbed, about 5 minutes. Fluff with fork. Add lentils, chopped vegetables, minced coriander, cheese and remaining oil mixture; toss to combine.
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Nutritional facts Per serving: about
- Sodium 671 mg
- Protein 19 g
- Calories 511.0
- Total fat 23 g
- Potassium 1023 mg
- Cholesterol 11 mg
- Saturated fat 5 g
- Total carbohydrate 65 g
%RDI
- Iron 38.0
- Folate 78.0
- Calcium 11.0
- Vitamin A 23.0
- Vitamin C 168.0
