Index Meals | Feta, lentil and couscous salad
This superfood feta, puy green lentil and couscous salad is great for vegetarians and people avoiding cows milk. Perfect on its own or as an accompaniment.
Basil, Dairylight, Dairy-light, Dairy light, Extra-virgin olive oil, Feta, Garlic, Giant couscous, Lemon, Lentils, Olive oil, Parsley, Puy green lentils, Puy lentils, Recipe, Red pepper, Sun-dried tomatoes, Vegetable stock, Yellow pepper,
16067
single,single-portfolio_page,postid-16067,ajax_fade,page_not_loaded,,side_area_uncovered_from_content,qode-theme-ver-7.7,wpb-js-composer js-comp-ver-4.7.4,vc_responsive

Feta, lentil and couscous salad

About This Recipe

Ingredients

Vegetable stock cube
½ cup of puy green lentils
½ cup of dried giant couscous
½ red pepper, finely diced
½ yellow pepper, finely diced
50g sun-dried tomatoes, chopped
1 clove of garlic, crushed
Zest of 1 lemon
2 tbsp extra-virgin olive oil
¼ cup of fresh basil leaves, chopped
¼ cup of fresh parsley leaves, chopped
100g Greek feta (made from Ewe’s milk), cubed
Fresh ground salt and pepper

Instructions

  1. Boil some water (about 1½ litres). Crumble in the stock cube, then add the lentils. Boil for 7 minutes, then add the giant couscous and continue to boil for another 7-8 minutes until both are tender to the bite. Drain and refresh in cold water. Shake off any excess water and put the lentil and couscous mix into a large bowl.
  2. Stir in the peppers, garlic and lemon zest. Add a squeeze of the lemon and the olive oil, season to taste and then add the remaining ingredients, stirring gently so as not to break up the cubes of feta.
  3. Great eaten on its own, with a green salad or as an accompaniment to grilled oily fish or chicken.
Category
Vegetarian
Tags
Basil, Extra-virgin olive oil, Feta, Garlic, Giant couscous, Lemon, Lentils, Olive oil, Parsley, Puy green lentils, Puy lentils, Recipe, Red pepper, Sun-dried tomatoes, Vegetable stock, Yellow pepper