Couscous and Lentil Salad

Author: Canadian Living

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

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: July 2004

Ingredients

  • 1 whole wheat couscous (1-1/2 cups/375 mL)
  • 1 teaspoon grated lemon rind
  • 1/2 sweet red pepper
  • 1 English cucumber
  • 1 lentils
  • 1/2 cup coarsely crumbled feta cheese
Lemon Chive Dressing:
  • 1/4 cup vegetable oil
  • 3 tablespoons lemon juice
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped green onions
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Method

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.)

Nutritional facts <b>Per serving:</b> about

  • Sodium 356 mg
  • Protein 11 g
  • Calories 280.0
  • Total fat 9 g
  • Cholesterol 7 mg
  • Saturated fat 2 g
  • Total carbohydrate 41 g

%RDI

  • Iron 21.0
  • Fibre 0.0
  • Folate 45.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 6.0
  • Vitamin C 32.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Couscous and Lentil Salad

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