This recipe can be made in a flash and is perfect for an on-the-road meal.
4 | eggs size large | ||
1 cup | couscous, whole wheat | 160 g | |
1 | yellow or red sweet peppers, finely diced | 200 g | |
1 | shallots, finely chopped | 40 g | |
1/2 bunch | arugula, coarsely chopped | 80 g | |
1/4 cup | extra virgin olive oil | 65 mL | |
1/4 cup | orange juice, freshly squeezed | 3/4 orange | |
1/4 cup | lemon juice, freshly squeezed | 1 1/2 lemon | |
4 tsp | Dijon mustard | 20 g | |
2 3/4 cups | lentils (canned), rinsed and drained | 700 mL | |
80 g | feta cheese, light, crumbled | ||
1/3 cup | fresh mint, finely chopped | 18 g | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
This salad can be made a couple days in advance and kept in the fridge.
per 1 serving (460 g)
Amount % Daily Value |
Calories 600 |
Fat 24 g 37 % |
Saturated
5.5 g
28 % |
Cholesterol 230 mg |
Sodium 530 mg 22 % |
Carbohydrate 67 g 22 % |
Fibre 10 g 42 % |
Sugars 7 g |
Net Carbs 57 g |
Protein 30 g |
Vitamin A 34 % |
Vitamin C 162 % |
Calcium 15 % |
Iron 47 % |
Food Group | Exchanges |
---|---|
Starches | 3 ½ |
Fruits | 0 |
Vegetables | ½ |
Meat and Alternatives | 3 |
Fats | 3 ½ |