LENTIL AND MIXED VEGETABLE COUSCOUS SALAD
1 cup (250 mL) water ¾ tsp (4 mL) salt ¾ cup (180 mL) couscous 1 can (19 oz/540 mL) lentils, rinsed and drained ½ cup (125 mL) crumbled feta cheese 0.3 cup (80 mL) golden raisins 1/4 cup (60 mL) slivered almonds 1 tsp (5 mL) grated lemon peel 3 tbsp (45 mL) fresh lemon juice 2 tbsp (30 mL) olive oil 3 cups (750 mL) diced English cucumber 1 cup (250 mL) shredded carrots ½ cup (125 mL) finely chopped onion 1/4 cup (60 mL) chopped fresh parsley 1 pkg. (5 oz/142 g) baby spinach
In a medium saucepan, bring water and salt to a boil over medium-high heat; stir in couscous. Remove from heat, cover and let stand for 5 minutes. Transfer couscous to a large bowl and fluff with a fork. Cool to room temperature. Add remaining ingredients; stir to combine. If desired, toasted almonds may be used as well.