Lentil and Couscous Salad
Similar to the mildy tart tabbouleh salad, this rendition is made with couscous, granular pasta, which cooks quickly. It is simple and scrumptious. Serve as a side dish or as a dressing with your favorite grilled fish or meat.
|1||vegetable bouillion cube|
|2||medium tomatoes (seeded and diced)|
|1⁄2||c||thinly sliced green onion|
|2||tbsp||minced fresh parsley|
|3||tbsp||red wine vinegar|
|3||garlic cloves (minced)|
|1||c||Stonyfield Organic Low Fat Plain Yogurt|
In a saucepan over medium heat, bring water and bouillion cube to a boil. Add vegetable oil and couscous. Remove from heat; cover for 10 minutes. Cool and fluff with a fork.
In a bowl, combine the couscous, lentils, tomtoes, onions and parsley. In a small bowl, combine the remaining ingredients. Pour over couscous mixture; toss to coat. Cover and refrigerate for at least 1 hour
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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