For ease of preparation, tear, rather than slice, fresh mozzarella; the creamy fat that's between the cheese's curds will come apart naturally, making the mozzarella better able to absorb the dressing.
- Total time 35 minutes
- Portion size 4 servings
Ingredients
Method
In large pot of boiling salted water, cook lentils for 10 minutes. Stir in couscous; cook until lentils and couscous are tender, about 8 minutes. Drain; rinse under cold water until chilled. Drain; return to pot.
Meanwhile, in large skillet, heat 2 tbsp of the oil over medium-high heat; cook cremini mushrooms, mixed mushrooms, Swiss chard stems, garlic, 1/2 tsp of the salt and pepper, stirring, until mushrooms are beginning to brown, 5 to 6 minutes. Remove from heat; stir in Swiss chard leaves. Stir into lentil mixture.
In small bowl, combine green onions, lemon zest, lemon juice and remaining 1/2 tsp salt; gradually whisk in remaining oil in thin steady stream.
Drizzle half of the dressing over lentil mixture; toss to coat. Divide lentil mixture among bowls; top with mozzarella. Drizzle with remaining dressing.
Nutritional facts Per serving: about
- Fibre 9 g
- Sodium 923 mg
- Sugars 5 g
- Protein 22 g
- Calories 611
- Total fat 36 g
- Potassium 1152 mg
- Cholesterol 22 mg
- Saturated fat 8 g
- Total carbohydrate 56 g
%RDI
- Iron 59
- Folate 105
- Calcium 7
- Vitamin A 41
- Vitamin C 50
