Petite Lentil & Couscous Salad - 28g carbs, 5g fiber

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Petite Lentil & Couscous Salad

 

3/4 cup Couscous

6 Tb Vegetable Chicken Stock

1 Tb Olive Oil

3 cups Water

3 Tb White Wine Vinegar

3 Tb Fresh Lemon Juice

1-1/2 tsp Ground Cumin

1 Tsp veggie worcestershire Sauce

1 clove Garlic, crushed

1/2 tsp Oregano, Mediterranean

1/2 cup Olive Oil

1-1/2 cups Petite French Green Lentils, washed & sorted

 

Preparing the Lentils: Rinse and pick over the petite french green lentils.

 

In a medium pot cook the lentils in 3 cups of water for 15-20 minutes or until

tender, but not mushy. Drain.

 

Preparing the Couscous: In a medium pot bring 6 tablespoons of vegetable or

chicken broth and 1 tablespoon olive oil to a boil. Stir in couscous and remove

from heat, cover and let stand for 5 minutes. Fluff with a fork to remove any

lumps.

 

*Most Worcestershire Sauce contains anchovies, so make sure to use a vegetarian

version if desired.

 

Preparing the Dressing: combine vinegar, 3 tablespoons lemon juice, cumin,

worcestershire sauce, garlic, oregano and olive oil. Mix well.

 

Preparing the Salad: In a large bowl mix the lentils with the couscous. Add the

dressing and mix well. Serve at room temperature or chill.

 

Makes 10 servings. Servings Size: 1 serving (145g)

 

Source: Bob's Red Mill

Formatted by Chupa Babi: 03.09.08

 

Calories 260, Calories from Fat 120, Total Fat 13g, Saturated Fat 2g,

Cholesterol 0mg, Sodium 35mg, Total Carbohydrate 28g, Dietary Fiber 5g, Sugars

1g and Protein 9g.

 

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