Sweet Couscous & Lentil Salad

ingredients

• 2 tsp olive oil
• 1 red onion, finely chopped
• 3 tsp balsamic vinegar
• 2 tsp brown sugar
• 100g (1/2 cup) couscous
• 125ml (1/2 cup) boiling water
• 1 x 400g can brown lentils, rinsed, drained
• 1 cup chopped fresh continental parsley
• 1 cup chopped fresh mint
• 8 fresh dates, pitted, thinly sliced
• 60g (1/3 cup) sunflower kernels
• 1 x 250g punnet cherry tomatoes, halved
• 1 tbsp finely grated lemon rind
• 80ml (1/3 cup) fresh lemon juice
• Low-fat natural yoghurt, to serve
• Lebanese bread, to serve
• Select all ingredients

method

More options Red lentil tabouli with cherry tomatoes: Replace couscous and lentils with 90g (1/2 cup) burghul, soaked in cold water for 20 minutes, drained, and 210g (1 cup) red lentils, cooked in a saucepan of boiling water for 12-15 minutes. Pine nut & raisin lentil salad: Replace the dates and sunflower seed kernels with 55g (1/3 cup) pine nuts and 95g (1/2 cup) flame raisins, chopped. Caramelised chicken & couscous salad: Omit onion. Add 2 chicken breast fillets to the pan in step 1 and cook for 4-5 minutes each side or until cooked. Thinly slice and add to salad with 2-3 green shallots, ends trimmed, sliced.