Israeli Couscous & Lentil Salad
250g packet of Israeli cous cous
400g tin lentils
1 large shallot finely sliced (or 1/2 spanish onion finely diced)
1/4 cup currants
1/4 cup cranberries
1/4 cup of slivered almonds
hand full of parsley finely chopped
1 lemon
1 lime
2 tbs olive oil
Cook cous cous as directed on the packet. Finely slice the shallot. Dry fry almonds. Once the cous cous is cooked and slightly cooled. In a bowl add all the ingredients including the juice of 1 lemon, 1 lime and olive oil and mix.
400g tin lentils
1 large shallot finely sliced (or 1/2 spanish onion finely diced)
1/4 cup currants
1/4 cup cranberries
1/4 cup of slivered almonds
hand full of parsley finely chopped
1 lemon
1 lime
2 tbs olive oil
Cook cous cous as directed on the packet. Finely slice the shallot. Dry fry almonds. Once the cous cous is cooked and slightly cooled. In a bowl add all the ingredients including the juice of 1 lemon, 1 lime and olive oil and mix.
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