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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Adapted from a recipe by KAGRECO - the original used orzo pasta, but I like couscous better. I also reduced the fat a little bit. Ingredients:
1 cup couscous, whole wheat preferred |
1 cup chicken broth |
4 tablespoons olive oil, divided |
3/4 cup dried brown lentils, rinsed and drained |
1/3 cup red wine vinegar |
3 garlic cloves, minced |
1/2 cup kalamata olive, pitted and chopped |
1 cup crumbled feta cheese |
1 small red onion, diced |
1/2 cup finely chopped fresh mint |
1/2 cup chopped fresh dill |
salt, to taste |
fresh ground black pepper, to taste |
Directions:
1. 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.
2. 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.
3. Combine the remaining olive oil, vinegar, and garlic in a small bowl.
4. 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.
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