Couscous and Lentils

Serves: 6
Total Calories: 129


1/2 cup pink lentils
1/2 teaspoon salt
1/4 cup organic extra virgin olive oil
1 1/4 cups water
1 cup organic couscous
1/2 cup lemon juice
3 tablespoons red wine vinegar
2 cloves garlic mashed into a paste
4 scallion minced
2 cups watercress
1/2 cup cherry tomatoes cut into halves
1/2 cup olives diced
1/4 teaspoon freshly ground black pepper
1/2 cup feta cheese with basil and sun dried tomatoes, crumbled


1. Place lentils in a medium saucepan and add enough water to cover by 2 inches. 2. Bring water to boil, add half the salt (¼ teaspoon) and 1 tablespoon of olive oil.
3. Reduce heat and simmer until lentils are tender, approximately 40 to 45 minutes. Drain, rinse under cold water, and place in mixing bowl.
4. To prepare couscous, bring 1¼ cups water and remaining salt to a boil. Stir in couscous, remove from heat, and cover tightly.
5. Let stand until couscous has absorbed the water, approximately 10 minutes. Fluff with a fork and combine with lentils.
6. Mix lemon juice, vinegar, remaining olive oil, and garlic. Pour over lentils and couscous and mix well. Cover and chill.
7. Mix scallions, watercress, tomatoes, olives, and pepper. Cover and chill.
8. Arrange a bed of the watercress mixture on a salad plate, place 1 cup of the lentil and couscous mixture over the greens, and sprinkle feta cheese on top.

Nutritional Facts:

Serves: 6
Total Calories: 129
Calories from Fat: 97

This Couscous and Lentils recipe is from the 7 Color Cuisine Cookbook. Download this Cookbook today.

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