Couscous and lentil tabouli with creamy feta
6
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
This wholesome and filling salad is packed with goodness and loads of flavour.
Ingredients
Dry couscous
½ cup(s), (100g)
Lentils, canned, rinsed, drained
1 cup(s), (200g) brown variety
Tomato(es)
4 medium, finely chopped
Green shallot(s)
2 individual, finely chopped
Fresh flat-leaf parsley
½ cup(s), chopped
Fresh mint
2 tbs, chopped
Currants
¼ cup(s), (40g)
Reduced fat feta cheese
120 g, coarsely crumbled
Instructions
1
Place the couscous in a large heatproof bowl. Add ½ cup boiling water. Cover and set aside for 5 minutes to soak. Scrape with a fork to separate the grains.
2
Add the lentils, tomato, ½ the shallot, parsley, mint and currants to the couscous. Season with salt and pepper. Toss to combine.
3
Divide among serving plates and top with the feta and extra shallot.
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