Posted by: inyomouth | August 27, 2009

Mediterranean Lentil and Couscous Salad



  • 1 cup dry lentilsmeditercousingredients
  • 14 oz fat free, reduced sodium chicken broth
  • 1 1/2 cup uncooked whole wheat couscous
  • 1 cup red bell pepper, diced
  • 1 cup mint leaves, chopped
  • 1/2 cup parsley, chopped
  • 1/2 cup scallions, chopped
  • 1/2 cup fresh lemon juice
  • 1/4 cup olive oil
  • 1 Tbsp Dijon mustard
  • 1 1/2 tsp black pepper
  • 1 cup crumbled feta cheese


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

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

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

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


Makes 10 cups. (1 cup =  5 Weight Watcher Points)

Recipe by Weight Watchers



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