Mediterranean Couscous and Lentil Salad

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 300.4
  • Total Fat: 14.9 g
  • Cholesterol: 22.2 mg
  • Sodium: 487.6 mg
  • Total Carbs: 32.1 g
  • Dietary Fiber: 5.0 g
  • Protein: 10.8 g

View full nutritional breakdown of Mediterranean Couscous and Lentil Salad calories by ingredient
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Number of Servings: 6


    1 cup lentilles du Puy* (French green lentils) or brown lentils
    3 tablespoons white-wine vinegar
    1 1/4 cups water
    1 cup couscous
    1/2 teaspoons salt
    1/4 cup olive oil (preferably extra-virgin)
    1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
    1/2 cup finely chopped fresh mint leaves
    1 bunch arugula, stems discarded and leaves washed well, spun dry, and chopped
    2 cups vine-ripened cherry tomatoes, halved
    1/4 pound feta, crumbled (about 1 cup)

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In a small saucepan simmer lentils in water to cover by 2 inches until tender but not falling apart, 15 to 20 minutes, and drain well. Transfer hot lentils to a bowl and stir in 1 tablespoon vinegar and salt and pepper to taste. Cool lentils completely, stirring occasionally.
In a saucepan bring water to a boil and add couscous and salt. Remove pan from heat and let couscous stand, covered, 5 minutes. Fluff couscous with a fork and transfer to a large bowl. Stir in 1 tablespoon oil and cool completely, stirring occasionally.
In a small bowl whisk together garlic paste, remaining 2 tablespoons vinegar, remaining 3 tablespoons oil, and salt and pepper to taste. Stir lentils and dressing into couscous. Chill salad, covered, at least 3 hours and up to 24.
Just before serving, stir in remaining ingredients and season with salt and pepper.

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Number of Servings: 6

Recipe submitted by SparkPeople user LESLEYMP.

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