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.
- 1 cup couscous, whole wheat preferred
- 1 cup chicken broth
- 4 tablespoons olive oil, divided
- 3⁄4 cup dried brown lentils, rinsed and drained
- 1⁄3 cup red wine vinegar
- 3 garlic cloves, minced
- 1⁄2 cup kalamata olive, pitted and chopped
- 1 cup crumbled feta cheese
- 1 small red onion, diced
- 1⁄2 cup finely chopped of fresh mint
- 1⁄2 cup chopped fresh dill
- salt, to taste
- fresh ground black pepper, to taste
- 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.
- 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.
- Combine the remaining olive oil, vinegar, and garlic in a small bowl.
- 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.