Mediterranean Lentil and Bean Salad with Couscous

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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
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Number of Servings: 1


    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


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.

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