Mediterranean Lentil and Bean Salad with Couscous
Nutritional Info
- Servings Per Recipe: 1
- 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
View full nutritional breakdown of Mediterranean Lentil and Bean Salad with Couscous calories by ingredient
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
Directions
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.