Photo of Couscous and lentil tabouli with creamy feta by WW

Couscous and lentil tabouli with creamy feta

7
6
6
SmartPoints® value per serving
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.

Start eating better than ever!