Mediterranean Couscous and Lentil Salad

Mediterranean Couscous and Lentil Salad
Photo by Oxmoor House

Ingredients

  • 1 cup (4 ounces) crumbled feta cheese
  • ½ cup chopped fresh parsley
  • ½ cup fresh lemon juice
  • ½ cup fresh lemon juice
  • ½ teaspoon black pepper
  • 1 cup dried lentils
  • ½ cup chopped green onions
  • + 19 more ingredients
    • 1 cup diced red bell pepper
    • 1 cup dried lentils
    • 1 tablespoon Dijon mustard
    • ½ cup chopped green onions
    • 1 ½ cups uncooked couscous
    • 1 cup diced red bell pepper
    • ½ cup chopped fresh parsley
    • 1 cup chopped fresh mint
    • 1 tablespoon Dijon mustard
    • 1 (14-ounce) can fat-free, less-sodium chicken broth
    • 1 ½ teaspoons minced garlic
    • ½ teaspoon black pepper
    • 1 cup (4 ounces) crumbled feta cheese
    • 1 (14-ounce) can fat-free, less-sodium chicken broth
    • 1 ½ teaspoons minced garlic
    • 1 ½ cups uncooked couscous
    • ¼ cup olive oil
    • 1 cup chopped fresh mint
    • ¼ cup olive oil

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. Bring broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. ...

View full recipe at My Recipes

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