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Recipes : Mediterranean Couscous and Lentil Salad
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 Message 1 of 1 in Discussion 
From: MSN NicknameTipsyCad147  (Original Message)Sent: 10/26/2008 7:35 AM

Mediterranean Couscous and Lentil Salad

Serves 6

Firm, earthy-tasting French green lentils hold their own in this salad.

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 simmer 15 minutes, or until tender. Drain. Transfer to bowl, and stir in 1 Tbs. vinegar. Season to taste with salt and pepper. Cool, stirring occasionally.
  2. Pour 1 1/4 cups boiling water over couscous in large bowl. Stir in salt, cover and let stand 5 minutes. Fluff with fork, and stir in 2 tsp. oil. Cool.
  3. Whisk together garlic paste, remaining 3 Tbs. oil, remaining 2 Tbs. vinegar and mint in small bowl. Stir dressing and lentils into couscous.
  4. Just before serving, add arugula, tomatoes and feta.

Nutritional Information


Calories 257
Protein 11g
Total fat 8g
Carbs 35g
Cholesterol 6mg
Sodium 309mg
Fiber 10g
Sugars 3g

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