Total Time
50mins
Prep 30 mins
Cook 20 mins

Adapted from a recipe by KAGRECO at allrecipes.com - the original used orzo pasta, but I like couscous better. I also reduced the fat a little bit.

Ingredients Nutrition

Directions

  1. Bring chicken broth to a boil in a small saucepan. Add dry couscous. Stir until just coated. Turn off heat, cover tightly and let stand 5 minutes or until liquid is thoroughly absorbed. Fluff with a fork. Drizzle with 1 tbsp olive oil, toss to coat and refrigerate until cool.
  2. Place lentils into a small saucepan, cover with water, and bring to a boil. Cover, and simmer over low heat until lentils are tender, about 15 to 20 minutes. Drain and set aside to cool.
  3. Combine the remaining olive oil, vinegar, and garlic in a small bowl.
  4. Remove couscous from refrigerator; add lentils, dressing, olives, feta cheese, red onion, mint, and dill; stir until thoroughly blended. Season to taste with salt and pepper. Cover and refrigerate for at least 2 hours.

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