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Mediterranean Couscous And Lentil Salad

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Ingredients
  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
Directions

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.

Recipe Summary

Cuisine: 
Mediterranean
Course: 
Side Dish
Method: 
Boiled
Dish: 
Couscous

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Average: 4.2 (15 votes)