Directions:
- In a large saucepan, bring lentils and 4 cups water to a boil. Reduce heat; cover and simmer for 18-22 minutes or until lentils are tender. Drain; transfer to a large bowl. Cover and refrigerate for at least 1 hour.
- Meanwhile, in a small saucepan, bring remaining water to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5-10 minutes or until water is absorbed. Fluff with a fork; cool.
- Add the red pepper, corn, onions and couscous to lentils. In a small bowl, whisk the oil and vinegar. Whisk in the cilantro, jalapeno, hot pepper sauce, cumin, salt and pepper. Drizzle over salad and toss to coat. Cover and refrigerate for at least 1 hour. Yield: 5 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 422.81 Kcal (1770 kJ) | ||
| Calories from fat | 112.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.5g | 19% | |
|---|---|---|---|
| Cholesterol | 17.04mg | 6% | |
| Sodium | 849.95mg | 35% | |
| Potassium | 562.98mg | 12% | |
| Total Carbs | 59.81g | 20% | |
| Sugars | 6.61g | 26% | |
| Dietary Fiber | 14.53g | 58% | |
| Protein | 17.63g | 35% | |
| Vitamin C | 39.3mg | 65% | |
| Iron | 4.7mg | 26% | |
| Calcium | 90.6mg | 9% | |
| Amount Per 100 g | |||
| Calories | 106.17 Kcal (445 kJ) | ||
| Calories from fat | 28.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.14g | 19% | |
|---|---|---|---|
| Cholesterol | 4.28mg | 6% | |
| Sodium | 213.44mg | 35% | |
| Potassium | 141.38mg | 12% | |
| Total Carbs | 15.02g | 20% | |
| Sugars | 1.66g | 26% | |
| Dietary Fiber | 3.65g | 58% | |
| Protein | 4.43g | 35% | |
| Vitamin C | 9.9mg | 65% | |
| Iron | 1.2mg | 26% | |
| Calcium | 22.8mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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