Couscous and Lentil Salad
- Serves 4
- Prep time 15 minutes
Per serving: calories 428; protein 17 g; fat 15 g; carbohydrates 57 g; fibre 7 g; iron 4 mg; calcium 140 mg; sdium 234 mg
250 ml (1 cup) couscous
1 can (398 ml) lentils, drained
12 to 15 cherry tomatoes, various colours, sliced in half
2 mini cucumbers, cut into half rounds
125 ml (1/2 cup) feta, crumbled
- 45 ml (3 tbsp) olive oil
- 30 ml (2 tbsp) red wine vinegar
- 80 ml (1/3 cup) green onion, chopped
- In a bowl, mix the couscous with 15 ml (1 tbsp) olive oil. Add 375 ml (1½ cups) boiling water. Cover and let rest for 5 minutes before fluffing it with a fork. Let cool.
- In a salad bowl, mix the couscous with the lentils, cherry tomatoes, mini cucumbers, feta, red wine vinegar, the rest of the olive oil. Add the green onion, if desired. Season with salt and pepper.