I love sharing recipes with y’all as I know I’m always looking for new, delicious, and healthy recipes. My friend Heather recommended this recipe last week. I knew I had to try it after reading the ingredients! I can’t wait to enjoy this tomorrow night for dinner.
MEDITERRANEAN COUSCOUS AND LENTIL SALAD
Serves 6
This is a quick and filling lunch entree or summer picnic side dish! It’s light and refreshing while also being super easy to prepare. In addition, if you want to make it more filling you can add chicken, shrimp, or other additional protein!
1 cup French green lentils
sorted and rinsed
3 Tbs. white wine vinegar
1 cup couscous
1/2 tsp. salt
3 Tbs. plus 2 tsp. olive oil
1 clove garlic, minced and mashed to a paste with 1/4 tsp. salt
1/2 cup finely chopped fresh mint
4 cups arugula leaves, chopped
2 cups grape tomatoes, halved
1/2 cup crumbled feta cheese
1. Bring large pot of water to a boil.Add lentils. Reduce heat, and simmer15 minutes, or until tender. Drain.Transfer to bowl, and stir in 1 Tbs.vinegar. Season to taste with saltand pepper. Cool, stirring occasionally.
2. Pour 1 1/4 cups boiling water overcouscous in large bowl. Stir in salt,cover and let stand 5 minutes. Fluffwith fork, and stir in 2 tsp. oil. Cool.
3. Whisk together garlic paste,remaining 3 Tbs. oil, remaining2 Tbs. vinegar and mint in small bowl.Stir dressing and lentils into couscous.
4. Just before serving, add arugula,tomatoes and feta.PER
SERVING: 257 CAL; 11G PROT; FAT (2G SAT. FAT); 35G CARB; 6MG CHOL; 309MG SOD; 10G FIBER; 3G SUGARS
Yum! Everything looks great! I really love being organized and having my own meals to enjoy — plus, when I bring lunch to the office, I'll actually eat it as opposed to being tempted by whatever my coworkers are ordering.
That's a fabulous day of food! When you get in the habit of eating out, it's hard to break it.