Lentil and Couscous Salad

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Similar to the mildy tart tabbouleh salad, this rendition is made with couscous, granular pasta, which cooks quickly. It is simple and scrumptious. Serve as a side dish or as a dressing with your favorite grilled fish or meat.

240
Calories
6g
Fat
11g
Protein
6
Servings

Ingredients

1 c uncooked couscous
1 c water
1 t vegetable oil
1 vegetable bouillion cube
1 c cooked lentils
2 medium tomatoes (seeded and diced)
1/2 c thinly sliced green onion
2 T minced fresh parsley
3 T red wine vinegar
2 T olive oil
3 garlic cloves (minced)
1 c Stonyfield Organic Low Fat Plain Yogurt
3 t lime juice
2 t Dijon mustard
1/2 t salt
1/4 t pepper
Nutrition Information: 
Calories: 
240
Calories from Fat: 
50
Total Fat: 
6g
Saturated Fat: 
1g
Sodium: 
270mg
Total Carbohydrate: 
34g
Dietary Fiber: 
5g
Sugars: 
4g
Protein: 
11g
Vitamin A: 
10%
Vitamin C: 
15%
Calcium: 
8%
Iron: 
10%

Preparation:

Step 1

In a saucepan over medium heat, bring water and bouillion cube to a boil. Add vegetable oil and couscous. Remove from heat; cover for 10 minutes. Cool and fluff with a fork.

Step 2

In a bowl, combine the couscous, lentils, tomtoes, onions and parsley. In a small bowl, combine the remaining ingredients. Pour over couscous mixture; toss to coat. Cover and refrigerate for at least 1 hour

Ingredients

1 c uncooked couscous
1 c water
1 t vegetable oil
1 vegetable bouillion cube
1 c cooked lentils
2 medium tomatoes (seeded and diced)
1/2 c thinly sliced green onion
2 T minced fresh parsley
3 T red wine vinegar
2 T olive oil
3 garlic cloves (minced)
1 c Stonyfield Organic Low Fat Plain Yogurt
3 t lime juice
2 t Dijon mustard
1/2 t salt
1/4 t pepper
Nutrition Information: 
Calories: 
240
Calories from Fat: 
50
Total Fat: 
6g
Saturated Fat: 
1g
Sodium: 
270mg
Total Carbohydrate: 
34g
Dietary Fiber: 
5g
Sugars: 
4g
Protein: 
11g
Vitamin A: 
10%
Vitamin C: 
15%
Calcium: 
8%
Iron: 
10%

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