Lentils with couscous and red lettuce
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 407.0
- Total Fat: 15.0 g
- Cholesterol: 16.7 mg
- Sodium: 1,115.8 mg
- Total Carbs: 53.6 g
- Dietary Fiber: 10.0 g
- Protein: 16.2 g
View full nutritional breakdown of Lentils with couscous and red lettuce calories by ingredient
Introduction
VERY nice salad! Colorful, tasty, and just FULL of flavor and texture. NOT vegan-friendly, and only ovo-lacto-vetarian-friendly, this salad is pretty much a complete meal, nutritionally, all by itself. Try it with drained, water-pached tuna! VERY nice salad! Colorful, tasty, and just FULL of flavor and texture. NOT vegan-friendly, and only ovo-lacto-vetarian-friendly, this salad is pretty much a complete meal, nutritionally, all by itself. Try it with drained, water-pached tuna!Number of Servings: 4
Ingredients
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1.5 c lentils, dry
1 c couscous, dry
3 tbs olive oil
1.5 tsp sea salt
1 tbs coarse black pepper
1 tsp crushed red pepper
2 tsp rosemary, dried (needles or powder)
6 tbs cider (or, white wine) vinegar
.5 c feta cheese, crumbled
1 head red leaf lettuce
12 cherry tomatoes, quartered
Directions
In a sauce pan, cover lentils with about two inches of water; bring to a boil. Cover, reduce heat to medium and cook until JUST tender; they ought to have some SNAP to them. When done, remove from heat, and fill pan with cold water, to stop cooking. Drain when cooled.
In another sauce pan, boil one cup water; meanwhile, place one cup of dry couscous in a large bowl; add one tablespoon olive oil, one teaspoon rosemary, one half teaspoon salt and one teaspoon black pepper. Mix well. Add boiling water, and cover for five minutes. Fluff, and re-cover. When cooled, add to lentils.
In a small bowl, add vinegar (white wine vinegar is best!) Add the rest of the pepper, crushed red pepper, sea salt, rosemary, feta, cherry tomatoes, scallions and olive oil. Whisk until mixed well. Add leaf lettuce (wanna save time? Buy a bag of baby lettuce mix. Really.) Toss thoroughly. Chill for a bit and serve.
Makes four main course servings; six salad-sized servings.
Questions? Comments? Exhortations? All are welcome. God bless you all. Keep coming back; it works, if you work it. So, WORK it, you're worth it!
Number of Servings: 4
Recipe submitted by SparkPeople user TA24JC.
In another sauce pan, boil one cup water; meanwhile, place one cup of dry couscous in a large bowl; add one tablespoon olive oil, one teaspoon rosemary, one half teaspoon salt and one teaspoon black pepper. Mix well. Add boiling water, and cover for five minutes. Fluff, and re-cover. When cooled, add to lentils.
In a small bowl, add vinegar (white wine vinegar is best!) Add the rest of the pepper, crushed red pepper, sea salt, rosemary, feta, cherry tomatoes, scallions and olive oil. Whisk until mixed well. Add leaf lettuce (wanna save time? Buy a bag of baby lettuce mix. Really.) Toss thoroughly. Chill for a bit and serve.
Makes four main course servings; six salad-sized servings.
Questions? Comments? Exhortations? All are welcome. God bless you all. Keep coming back; it works, if you work it. So, WORK it, you're worth it!
Number of Servings: 4
Recipe submitted by SparkPeople user TA24JC.