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Lentil and Mixed Vegetable Couscous Salad
Ingredients
- 1 cup water
- ¾ tsp salt
- ¾ cup couscous
- 1 can (19 oz/540 mL) lentils, rinsed and drained
- ½ cup crumbled feta cheese
- ⅓ cup golden raisins
- ¼ cup slivered almonds¹
- 1 tsp grated lemon peel
- 3 tbsp fresh lemon juice
- 2 tbsp olive oil
- 3 cups diced English cucumber
- 1 cup shredded carrots
- ½ cup finely chopped onion
- ¼ cup chopped fresh parsley
- 1 pkg (5 oz/142 g) baby spinach
Directions
- In a medium saucepan, bring water and salt to a boil over medium-high heat; stir in couscous. Remove from heat, cover and let stand for five minutes.
- Transfer couscous to a large bowl and fluff with a fork. Cool to room temperature.
- Add remaining ingredients; stir to combine.
- ¹If desired, toasted almonds may be used as well.
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