The Daily Press (Timmins) - - 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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