2/3 cup | green or brown lentils (dried) | 110 g | |
1 cup | couscous, whole wheat | 160 g | |
1 | cucumbers, medium size, finely diced | 260 g | |
1 | yellow or red sweet peppers, finely diced | 200 g | |
4 | green onions/scallions, thinly sliced | ||
1/4 cup | extra virgin olive oil | 65 mL | |
1/4 cup | lemon juice, freshly squeezed | 1 1/2 lemon | |
2 tsp | Dijon mustard | 10 g | |
100 g | feta cheese, crumbled | ||
4 tbsp | chives, fresh, finely chopped | 12 g | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
Lentils can be cooked up to 5 days in advance.
per 1 serving (390 g)
Amount % Daily Value |
Calories 470 |
Fat 21 g 32 % |
Saturated
6 g
30 % |
Cholesterol 20 mg |
Sodium 330 mg 14 % |
Carbohydrate 56 g 19 % |
Fibre 8 g 33 % |
Sugars 6 g |
Net Carbs 48 g |
Protein 18 g |
Vitamin A 22 % |
Vitamin C 154 % |
Calcium 16 % |
Iron 30 % |
Food Group | Exchanges |
---|---|
Starches | 3 |
Fruits | 0 |
Vegetables | 1 |
Meat and Alternatives | 1 ½ |
Fats | 4 |
Excellent mix of flavours - lemon, Dijon, feta. The couscous and lentils provide a contrasting texture to the vegetables.
I love this salad. I've made it many times and even taken it to potluck where it was a hit. I substitute canned lentils to make it quicker.
I found the vinaigrette for this recipe very tasty, but i find (as with most grain salads) you need to make extra or the salad tends to be a little dry.