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Couscous and Lentil Salad

Couscous and Lentil Salad

  • Serves 4
  • Prep time 15 minutes

Nutrition facts

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

Ingredients

  • Couscous
    250 ml (1 cup) couscous
  • Lentille
    1 can (398 ml) lentils, drained
  • Tomate cerise
    12 to 15 cherry tomatoes, various colours, sliced in half
  • Concombre miniature
    2 mini cucumbers, cut into half rounds
  • Feta
    125 ml (1/2 cup) feta, crumbled

Also needed

  • 45 ml (3 tbsp) olive oil
  • 30 ml (2 tbsp) red wine vinegar

Optional

  • 80 ml (1/3 cup) green onion, chopped

Steps

  1. 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.
  2. 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.


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