Cous cous and lentils with feta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 c Lentils (dry)1 c Cous cous (dry)1 c Vegetable broth3 T Olive oil1.5 c Celery, chopped.5 c Onion, chopped3 cloves garlic, mincedSalt and pepper, to tasteChopped fresh herbs, to taste (use your favorites or whatever's fresh)
Rinse lentils and boil in 2 cups of water for 20 minutes.
In the meantime, chop celery, onion, and garlic. Heat two tablespoons olive oil in a medium saucepan. Add celery, onion, and garlic to the warm oil, add salt and pepper, and saute until soft.
Add vegetable broth to the vegetables and bring to a boil. When it reaches a boil, add dry cous cous and remove from heat. Cover for five minutes.
Drain the lentils. After five minutes, "fluff" the cous cous and add lentils. Cool slightly and toss in feta cheese, fresh herbs, lemon juice, and 1 T olive oil. Salt and pepper to taste.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user LOVEBUGBECKY.
In the meantime, chop celery, onion, and garlic. Heat two tablespoons olive oil in a medium saucepan. Add celery, onion, and garlic to the warm oil, add salt and pepper, and saute until soft.
Add vegetable broth to the vegetables and bring to a boil. When it reaches a boil, add dry cous cous and remove from heat. Cover for five minutes.
Drain the lentils. After five minutes, "fluff" the cous cous and add lentils. Cool slightly and toss in feta cheese, fresh herbs, lemon juice, and 1 T olive oil. Salt and pepper to taste.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user LOVEBUGBECKY.
Nutritional Info Amount Per Serving
- Calories: 347.4
- Total Fat: 12.4 g
- Cholesterol: 8.3 mg
- Sodium: 380.9 mg
- Total Carbs: 47.5 g
- Dietary Fiber: 7.1 g
- Protein: 11.6 g
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