Lentil Couscous Salad
This lentil cous cous salad is great way to increase your plant diversity and nourish your gut microbes. For a more filling and higher protein meal, serve this salad with a protein on top such as grilled tofu, chicken breast or salmon.
Ingredients:
- 1 tin of lentils (drained)
- 1/2 red capsicum, finely diced
- 1/2 cucumber, finely diced
- 1 cup cooked wholemeal or pearl couscous
- 1 cup chickpeas, cooked (or canned, drained and rinsed)
- 1 cup tomatoes, diced
- 2 cups spinach, chopped
- ½ cup fresh parsley, finely chopped
- ¼ cup red onion, finely diced
- 1 shallot, finely sliced
- 1 clove garlic, minced
Dressing
- 2 tbsp olive oil
- 1 tbsp red wine vinegar (or apple cider vinegar)
- 1 tbsp fresh lemon juice
- ¼ tsp black pepper
- Pinch salt (optional)
Instructions:
- Cook the cous cous according to packet instructions. Fluff with a fork and allow it to cool slightly.
- In a small bowl, whisk together olive oil, vinegar, lemon juice, minced garlic, and black pepper.
- In a large bowl, combine the cooked lentils, cous cous, chickpeas, capsicum, cucumber, tomato, spinach, parsley, onion, and shallot.
- Pour the dressing over the salad and toss gently until everything is well coated.
- Taste and adjust seasoning if needed. Serve immediately or chill for 30 minutes to let the flavours develop.
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