By Brady Starr
In a large bowl, combine the cooked lentils, pearl couscous, and roasted vegetables.
Add the crumbled feta cheese to the mixture and gently toss to mix everything together.
In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
Drizzle the olive oil and lemon dressing over the salad mixture. Toss gently to coat all the ingredients evenly.
Add the chopped parsley to the salad and give it a final mix.
Taste and adjust the seasoning with additional salt and pepper if necessary.
Serve the salad immediately or let it chill in the refrigerator for a few minutes before serving to allow the flavors to meld together.
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This Salad Vegetarian Healthy recipe is ready in 20 minutes and features cooked green/brown lentils, cooked pearl couscous, roasted vegetables (red pepper, zucchini, eggplant) and other delicious ingredients. Contains 350 calories total.
In a large bowl, combine the cooked lentils, pearl couscous, and roasted vegetables.
Add the crumbled feta cheese to the mixture and gently toss to mix everything together.
In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
Drizzle the olive oil and lemon dressing over the salad mixture. Toss gently to coat all the ingredients evenly.
Add the chopped parsley to the salad and give it a final mix.
Taste and adjust the seasoning with additional salt and pepper if necessary.
Serve the salad immediately or let it chill in the refrigerator for a few minutes before serving to allow the flavors to meld together.
Calories per Serving: 350
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