LENTIL AND MIXED VEG­ETABLE COUS­COUS SALAD

Northern News (Kirkland Lake) - - LIFE -

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.

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