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Oxmoor House Photo by: Oxmoor House

Mediterranean Couscous and Lentil Salad

Oxmoor House JANUARY 2005

  • Yield: 10 servings (serving size: 1 cup)
  • Cook time:42 Minutes
  • Prep time:14 Minutes
  • Other:5 Minutes

Ingredients

  • 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

Preparation

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.

Nutritional Information

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
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Mediterranean Couscous and Lentil Salad recipe

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