Couscous and lentil tabouli with creamy feta
½ cup(s), (100g)
lentils, canned, rinsed, drained
1 cup(s), (200g) brown variety
4 medium, finely chopped
2 individual, finely chopped
fresh flat-leaf parsley
½ cup(s), chopped
2 tbs, chopped
¼ cup(s), (40g)
reduced fat feta cheese
120 g, coarsely crumbled
- 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.
- Add the lentils, tomato, ½ the shallot, parsley, mint and currants to the couscous. Season with salt and pepper. Toss to combine.
- Divide among serving plates and top with the feta and extra shallot.