Couscous, Lentil and Chickpea Salad #SundaySupper
Couscous, Lentil and Chickpea Salad #SundaySupper is a side dish that serves 4. One serving contains 402 calories, 12g of protein, and 15g of fat. For 98 cents per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. 623 people have tried and liked this recipe. A mixture of salt and pepper, juice of lemon, fresh cilantro, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a dairy free, lacto ovo vegetarian, and vegan diet. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Citronlimette. Taking all factors into account, this recipe earns a spoonacular score of 95%, which is great. Try Lemony Couscous Lentil Salad for #SundaySupper, Lentil And Couscous Salad, and Tabouli & Chickpea Couscous Salad for similar recipes.
Servings: 4
Ingredients:
1 cup couscous
¼ cup dried cranberries
3 Tablespoons chopped fresh cilantro
1 garlic clove, minced
2 green onions thinly sliced
Juice of 1 lemon
Zest of 1 lemon,
½ cup cooked lentil
2 Tablespoons chopped mint
4 Tablespoons olive oil
Salt and black pepper
1 ¼ cup boiling water
Equipment:
bowl
mixing bowl
Cooking instruction summary:
Put the couscous in a shallow bowl. Add a pinch of salt to the boiling water, and pour this over the couscous to cover. Cover the bowl and set aside for 15 minutes so the couscous soaks up the liquid. Uncover, fluff up the couscous with a fork, then set aside to cool down.Transfer the cool couscous to a mixing bowl, add the chickpeas, lentils, and cranberries, and toss. Add green onion, herbs, lemon zest, garlic, and lemon juice. Stir gently to combine, then stir in olive oil and season to taste.
Step by step:
1. Put the couscous in a shallow bowl.
2. Add a pinch of salt to the boiling water, and pour this over the couscous to cover. Cover the bowl and set aside for 15 minutes so the couscous soaks up the liquid. Uncover, fluff up the couscous with a fork, then set aside to cool down.
3. Transfer the cool couscous to a mixing bowl, add the chickpeas, lentils, and cranberries, and toss.
4. Add green onion, herbs, lemon zest, garlic, and lemon juice. Stir gently to combine, then stir in olive oil and season to taste.
Nutrition Information:
covered percent of daily need
