On-the-go Couscous Salad

2 Reviews
100% would make this recipe again

This recipe can be made in a flash and is perfect for an on-the-road meal.

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Ingredients

??? eggs size large ???
??? couscous, whole wheat ???
??? yellow or red sweet peppers, finely diced ???
??? shallots, finely chopped ???
??? arugula, coarsely chopped ???
??? extra virgin olive oil ???
??? orange juice, freshly squeezed ???
??? lemon juice, freshly squeezed ???
??? Dijon mustard ???
??? lentils (canned), rinsed and drained ???
??? feta cheese, light, crumbled ???
??? fresh mint, finely chopped ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???

Method

  1. Hard-boil the eggs, cool them down immediately in cold water, then cut into quarters. Set aside.
  2. Cook the couscous then let it cool down 10 minutes.
  3. Prepare the vegetables: Seed, core and dice the pepper; finely chop the shallot; coarsely chop the arugula. Place the vegetables in a large bowl. Add the couscous to the bowl.
  4. In a small bowl, whisk together the oil, orange and lemon juice, mustard, salt, and pepper. Pour over the salad. Add the lentils and gently toss to combine. Coarsely crumble the feta cheese and add it on top of the salad. Arrange the quartered egg(s) on top of the salad, season to taste with salt and pepper. Sprinkle with the finely chopped mint then serve.

Observations

This salad can be made a couple days in advance and kept in the fridge.

Nutrition Facts Table

per 1 serving (460 g)

Amount

% Daily Value

Calories

600

Fat

24 g

37 %

Saturated 5.5 g
+ Trans 0.1 g

28 %

Cholesterol

230 mg

Sodium

530 mg

22 %

Carbohydrate

67 g

22 %

Fibre

10 g

42 %

Sugars

7 g

Net Carbs

57 g

Protein

30 g

Vitamin A

34 %

Vitamin C

162 %

Calcium

15 %

Iron

47 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Fibre, Folacin, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin C, Vitamin E, Vitamin K, Zinc
Good source of  :
Calcium, Copper
Source of  :
Vitamin D
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 3 ½
Fruits 0
Vegetables ½
Meat and Alternatives 3
Fats 3 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust
Recipe tailored to the needs of sports enthusiasts and active families

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