Grilled Vegetable Lentil Couscous Salad
Grilled Vegetable Lentil Couscous Salad
Photography by David Scott
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 511 |
| pro | 19 g |
| total fat | 23 g |
| sat. fat | 5 g |
| carb | 65 g |
| fibre | 13 g |
| chol | 11 mg |
| sodium | 671 mg |
| potassium | 1,023 mg |
| % RDI: | - |
| calcium | 11 |
| iron | 38 |
| vit A | 23 |
| vit C | 168 |
| folate | 78 |
Satisfy summertime hunger pangs with a hearty salad filled with smoky grilled veggies, lentils and whole wheat couscous.
Ingredients
Preparation
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.
More couscous recipes:
Source : Canadian Living Magazine: June 2009









