Sweet Couscous & Lentil Salad

Prep Time: 15 min Cook Time: 10 min Servings: 4 Source:

Ingredients

2 tsp olive oil

1 red onion, finely chopped

3 tsp balsamic vinegar

2 tsp brown sugar

100g (1/2 cup) couscous

125ml (1/2 cup) boiling water

1 x 400g can brown lentils, rinsed, drained

1 cup chopped fresh continental parsley

1 cup chopped fresh mint

8 fresh dates, pitted, thinly sliced

60g (1/3 cup) sunflower kernels

1 x 250g punnet cherry tomatoes, halved

1 tbsp finely grated lemon rind

80ml (1/3 cup) fresh lemon juice

Low-fat natural yoghurt, to serve

Lebanese bread, to serve

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Directions

More options Red lentil tabouli with cherry tomatoes: Replace couscous and lentils with 90g (1/2 cup) burghul, soaked in cold water for 20 minutes, drained, and 210g (1 cup) red lentils, cooked in a saucepan of boiling water for 12-15 minutes. Pine nut & raisin lentil salad: Replace the dates and sunflower seed kernels with 55g (1/3 cup) pine nuts and 95g (1/2 cup) flame raisins, chopped. Caramelised chicken & couscous salad: Omit onion. Add 2 chicken breast fillets to the pan in step 1 and cook for 4-5 minutes each side or until cooked. Thinly slice and add to salad with 2-3 green shallots, ends trimmed, sliced.

Nutrition

Fat: 11.1 grams fat
Calories: 104.43 calories
Saturated Fat: 1.3 grams saturated fat
Sodium: 34.8 milligrams sodium
Cholesterol: 439.3 milligrams cholesterol
Carbohydrate: 74.9 grams carbohydrates
Sugar: 37.9 grams sugar
Protein: 12.9 grams protein