Couscous and lentil tabouli with creamy feta

Name: Couscous and lentil tabouli with creamy feta
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Ingredients: 0.5 cup(s) Dry couscous (100g); 1 cup(s) Lentils, canned, rinsed, drained (200g) brown variety; 4 medium Tomato(es) finely chopped; 2 individual Green shallot(s) finely chopped; 0.5 cup(s) Fresh flat-leaf parsley chopped; 2 tbs Fresh mint chopped; 0.25 cup(s) Currants (40g); 120 g Reduced fat feta cheese coarsely crumbled

Points®

Total Time

15 min

Prep

15 min

Cook

0 min

Serves

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

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.

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Couscous and lentil tabouli with creamy feta

Ingredients

Instructions

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