Mediterranean Lentil and Bean Salad with Couscous
- Number of Servings: 1
Ingredients
• 1/4 cup raw lentils • 1/2 cup water • 2T cooked no salt added red kidney beans • 2T cooked no salt added garbanzo beans • 1/4 cup chopped celery • 2 tbsp grated carrot • 1/2 tsp olive oil • 2 tsp balsamic vinegar • 1 1/2 tbsp raisins • 1/2 tsp dried basil • 1/4 cup couscous, cooked without salt or fat • 4 romaine lettuce leaves
Instructions:
In a small saucepan, add lentils and water and bring to boil. Cover and reduce heat to a simmer, cooking lentils for 20 to 25 minutes, until liquid is absorbed and lentils are soft. Remove from heat and spread lentils out on a plate to cool to room temperature. Meanwhile, in a bowl, combine the red kidney beans, garbanzo beans, chopped celery, grated carrot, olive oil, balsamic vinegar, raisins, basil, and cooked couscous. Mix well and add cooked lentils. Toss
Serving Size: Serves 1
Number of Servings: 1
Recipe submitted by SparkPeople user KNIT1PURL2LOSE3.
In a small saucepan, add lentils and water and bring to boil. Cover and reduce heat to a simmer, cooking lentils for 20 to 25 minutes, until liquid is absorbed and lentils are soft. Remove from heat and spread lentils out on a plate to cool to room temperature. Meanwhile, in a bowl, combine the red kidney beans, garbanzo beans, chopped celery, grated carrot, olive oil, balsamic vinegar, raisins, basil, and cooked couscous. Mix well and add cooked lentils. Toss
Serving Size: Serves 1
Number of Servings: 1
Recipe submitted by SparkPeople user KNIT1PURL2LOSE3.
Nutritional Info Amount Per Serving
- Calories: 306.9
- Total Fat: 3.2 g
- Cholesterol: 0.0 mg
- Sodium: 69.1 mg
- Total Carbs: 57.3 g
- Dietary Fiber: 14.1 g
- Protein: 15.0 g
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