Mediterranean Couscous And Lentil Salad Recipe
Ingredients
| Lentils | 1 Cup (16 tbs), dried | |
| Chicken broth | 1 Can (10oz) | |
| Couscous | 1 1/2 Cup (16 tbs), uncooked | |
| Red bell pepper | 1 Cup (16 tbs), diced | |
| Mint | 1 Cup (16 tbs), chopped | |
| Parsley | 1/2 Cup (16 tbs), chopped | |
| 1/2 cup chopped green onions | ||
| Lemon juice | 1/2 Cup (16 tbs) | |
| Olive oil | 1/4 Cup (16 tbs) | |
| Dijon Mustard | 1 Tablespoon | |
| Garlic | 1 1/2 Teaspoon, minced | |
| Black pepper | 1/2 Teaspoon | |
| Feta cheese | 1 Cup (16 tbs), crumbled | |
Directions
1. Place lentils in a large saucepan; cover with water 2 inches above lentils. Bring to a boil; cover, reduce heat, and simmer 25 to 30 minutes or until tender. Drain well; cool.
2. Bring broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
3. Combine lentils, couscous, bell pepper, and next 3 ingredients in a large bowl; stir gently.
4. Combine lemon juice and next 4 ingredients in a small bowl. Pour lemon juice mixture over couscous mixture; stir gently. Stir in cheese.
2. Bring broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
3. Combine lentils, couscous, bell pepper, and next 3 ingredients in a large bowl; stir gently.
4. Combine lemon juice and next 4 ingredients in a small bowl. Pour lemon juice mixture over couscous mixture; stir gently. Stir in cheese.
Chef
