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Photo of Couscous and lentil tabouli with creamy feta by WW

Couscous and lentil tabouli with creamy feta

6
Points®
Total Time
15 min
Prep
15 min
Cook
0 min
Serves
4
Difficulty
Moderate
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.