We tried this with curried couscous and went from there.It yields 3 cups cooked. I had fresh cilantro and used it instead of the mint. We also used it as a main dish at lunch making only 4 servings. We both liked it a lot. we are watching our weight and trying out new recipes. We will most certainly do this one again.
Mediterranean Couscous and Lentil Salad
Yield: 10 servings (serving size: 1 cup)
More From Oxmoor House
Other: 5 Minutes
Amount per serving
- Calories: 276
- Fat: 9.2g
- Saturated fat: 3.1g
- Protein: 12.3g
- Carbohydrate: 37.0g
- Cholesterol: 13mg
- Iron: 2.8mg
- Sodium: 318mg
- Calories from fat: 30%
- Fiber: 7.8g
- Calcium: 116mg
- 1 cup dried lentils
- 1 (14-ounce) can fat-free, less-sodium chicken broth
- 1 1/2 cups uncooked couscous
- 1 cup diced red bell pepper
- 1 cup chopped fresh mint
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped green onions
- 1/2 cup fresh lemon juice
- 1/4 cup olive oil
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons minced garlic
- 1/2 teaspoon black pepper
- 1 cup (4 ounces) crumbled feta cheese
- Place lentils in a large saucepan; cover with water 2 inches above lentils. Bring to a boil; cover, reduce heat, and simmer 25 to 30 minutes or until tender. Drain well; cool.
- Bring broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
- Combine lentils, couscous, bell pepper, and next 3 ingredients in a large bowl; stir gently.
- Combine lemon juice and next 4 ingredients in a small bowl. Pour lemon juice mixture over couscous mixture; stir gently. Stir in cheese.
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