Sunday, March 28, 2010

Mediterranean Couscous and Lentil Bean Salad

Mediterranean Couscous and Lentil Bean Salad

From: Weight Watchers

1 cup dried lentils
1 can chicken broth (can substitute vegetable broth or water for a vegetarian option)
1 1/2 cups uncooked couscous
1 cup red pepper, diced (I usually add a bit more because I love this part of the salad)
1 cup fresh mint, chopped
1/2 cup fresh parsley, chopped
1/2 cup green onions, chopped
1/2 cup lemon juice
1/4 cup olive oil
1 Tbs. dijon mustard
1 1/2 tsp. garlic, minced
1/2 tsp. pepper
1 cup crumbled feta cheese

Place lentils in a saucepan and cover with water 2" above the lentils. Bring to a boil, cover, reduce heat and simmer 25-30 minutes or until tender. (If you overcook them they will be mushy and you'll be sad.) Drain well, cool

Bring broth to a boil in a medium saucepan, gradually stir in the couscous. Remove from heat, cover and let stand for 5 minutes. Fluff with a fork. Combine lentils, couscous, bell pepper and next 3 ingredients in a large bowl. Stir gently.

Combine lemon juice and next 4 ingredients in a small bowl. Pour lemon juice mixture over the couscous mixture, stir gently to combine. Stir in feta.

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