Mediterranean Couscous And Lentil Salad
|Dried lentils||1 Cup (16 tbs)|
|Canned fat free less sodium chicken broth||14 Ounce (1 Can)|
|Uncooked couscous||1 1⁄2 Cup (24 tbs)|
|Diced red bell pepper||1 Cup (16 tbs)|
|Chopped mint||1 Cup (16 tbs)|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Chopped green onions||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Dijon mustard||1 Tablespoon|
|Minced garlic||1 1⁄2 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Crumbled feta cheese||4 Ounce|
1. 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.
2. 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.
3. Combine lentils, couscous, bell pepper, and next 3 ingredients in a large bowl; stir gently.
4. Combine lemon juice and next 4 ingredients in a small bowl. Pour lemon juice mixture over couscous mixture; stir gently. Stir in cheese.