Directions:
- Bring chicken broth to a boil in a small saucepan. Add dry couscous. Stir until just coated. Turn off heat, cover tightly and let stand 5 minutes or until liquid is thoroughly absorbed. Fluff with a fork. Drizzle with 1 tbsp olive oil, toss to coat and refrigerate until cool.
- Place lentils into a small saucepan, cover with water, and bring to a boil. Cover, and simmer over low heat until lentils are tender, about 15 to 20 minutes. Drain and set aside to cool.
- Combine the remaining olive oil, vinegar, and garlic in a small bowl.
- Remove couscous from refrigerator; add lentils, dressing, olives, feta cheese, red onion, mint, and dill; stir until thoroughly blended. Season to taste with salt and pepper. Cover and refrigerate for at least 2 hours.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 301.96 Kcal (1264 kJ) | ||
| Calories from fat | 123.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.72g | 21% | |
|---|---|---|---|
| Cholesterol | 16.69mg | 6% | |
| Sodium | 450.33mg | 19% | |
| Potassium | 352.45mg | 7% | |
| Total Carbs | 31.47g | 10% | |
| Sugars | 1.47g | 6% | |
| Dietary Fiber | 8.35g | 33% | |
| Protein | 10.29g | 21% | |
| Vitamin C | 8.7mg | 15% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 90.6mg | 504% | |
| Calcium | 144.8mg | 14% | |
| Amount Per 100 g | |||
| Calories | 208.8 Kcal (874 kJ) | ||
| Calories from fat | 85.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.48g | 21% | |
|---|---|---|---|
| Cholesterol | 11.54mg | 6% | |
| Sodium | 311.4mg | 19% | |
| Potassium | 243.71mg | 7% | |
| Total Carbs | 21.76g | 10% | |
| Sugars | 1.02g | 6% | |
| Dietary Fiber | 5.77g | 33% | |
| Protein | 7.11g | 21% | |
| Vitamin C | 6mg | 15% | |
| Vitamin A | 0.5mg | 25% | |
| Iron | 62.7mg | 504% | |
| Calcium | 100.2mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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