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.
Serving size: Complete recipe
Calories 2731 Calories from Fat 768
% Daily Value*
Total Fat 87 g134%
Saturated Fat 26 g130.1%
Trans Fat 0 g
Cholesterol 100.9 mg33.6%
Sodium 1456.3 mg60.7%
Total Carbohydrates 376 g125.2%
Dietary Fiber 83.6 g334.6%
Sugars 20.5 g
Protein 116 g232.3%
Vitamin A 232.2% Vitamin C 551.2%
Calcium 94.5% Iron 139.8%
*Based on a 2000 Calorie diet