Mediterranean Couscous and Lentil Salad

By lindybug

1 cup= 5 pts

Ingredients

• 1 cup dried lentils
• 1 (14 oz) can fat-free less sodium chicken broth
• 1 1/2 cups uncooked couscous
• 1 cup diced red bell pepper
• 1 cup chopped fresh mint
• 1/2 cup chopped fresh parsley
• 1/2 cup chopped green onions
• 1/2 cup fresh lemon juice
• 1/4 cup olive oil
• 1 Tbsp Dijon mustard
• 1 1/2 tsp minced garlic
• 1/2 tsp black pepper
• 1 cup (4 oz) crumbled feta cheese

Details

Servings 10

Preparation

Step 1

1. Place lentils in a large saucepan; cover with water 2" above lentils. Bring to a boil; cover, reduce heat and simmer 25-30 min or until tender. Drain well; cool.

2. Bring to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 min. Fluff with a fork.

3. Combine lentils, couscous and bell pepper and next 3 ingredients in a large bowl; stir gently.

4. Combine lemon juice and next 4 ingredients in a small bowl. Pour lemon juice mixture over couscous mixture stir gently. Stir in cheese.