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    You are in: Home / Recipes / Lentil and Couscous Salad With Arugula - Whole Foods Recipe
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    Lentil and Couscous Salad With Arugula - Whole Foods

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    25 mins

    15 mins

    mailbelle's Note:

    Tasty salad - high in fiber, low in fat. Add diced grilled chicken breast and you've got a complete meal! Recipe from Whole Foods.

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    Units: US | Metric


    1. 1
      Put lentils and 3 cups water into a small pot and bring to a boil. Reduce heat, cover and simmer until tender but not falling apart, about 15 minutes. Drain, rinse in cold water and drain again.
    2. 2
      Meanwhile, bring remaining 3/4 cup water to a boil in a small pot then pour over couscous in a large, heatproof bowl, cover and set aside for 10 minutes. Uncover, add oil and fluff with a fork. Set aside to let cool, then add cooked lentils, arugula and tomatoes and toss gently to combine.
    3. 3
      In a small bowl, whisk together pesto, vinegar, salt and pepper. Just before serving, drizzle pesto mixture over salad and toss to coat.

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    Nutritional Facts for Lentil and Couscous Salad With Arugula - Whole Foods

    Serving Size: 1 (226 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 166.3
    Calories from Fat 18
    Total Fat 2.0 g
    Saturated Fat 0.2 g
    Cholesterol 0.0 mg
    Sodium 106.9 mg
    Total Carbohydrate 28.7 g
    Dietary Fiber 9.7 g
    Sugars 1.3 g
    Protein 8.8 g

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