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Couscous and Lentil Salad

Description
Preparation
15 minutes
Cooking
Portions
4 servings

Ingredients

  • 250 ml (1 cup) Couscous
  • 1 can of 398 ml strained lentil
  • 12 to 15 cherry tomatoes cut in half (various colors)
  • 2 mini cucumbers, cut in slices
  • 125 ml (1/2 cup) Feta, crumbled
  • 45 ml (3 tablespoons) olive oil
  • 30 ml (2 tablespoons) red vinegar
  • 80 ml (1/3 cup) green onions, chopped

Preparation

  1. In a bowl, mix couscous with 1 tablespoon of olive oil. 
  2. Add (1 1/2 tasse) of boiling water. 
  3. Cover and rest 5 minutes before mixing couscous with a fork. Let cool.
  4. In a large bowl, mix couscous with lentils, cherry tomatoes, small cucumbers, Feta and the rest of the olive oil, the red vinegar and green onions. Add salt & pepper to taste.

Source: © Pratico-Pratiques 2017

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