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Loading ...Sweet Couscous & Lentil Salad with Pita Pockets
Prep Time :
15 minutes.
Ingredients
- Bazaar Pita Pockets - 4
- Olive oil - 2 tsp
- Red onion, finely sliced - 1
- Balsamic vinegar - 3 tsp
- Brown sugar - 2 tsp
- Couscous - 1 cup
- Boiling water - 1 cup
- Brown lentils, drained - 400g can
- Chopped fresh continental parsley - 1 cup
- Chopped fresh mint - 1 cup
- Fresh dates, pitted thinly sliced - 8
- Toasted pine nuts - 1/3 cup
- Cherry tomatoes, halved - 250g
- Finely grated lemon rind - 1 tsp
- Lemon juice - 1/3 cup
- Greek yoghurt to serve
Instructions
- Heat oil and gently fry onion slowly for 5 – 10 minutes until soft. Add vinegar and sugar, stir for 1 minute and remove from heat.
- Place couscous in heat proof bowl. Add boiling water, stir and cover for 5 minutes.
- Use a fork to separate grains and place in a large salad bowl.
- Add onion mix, lentils, herbs, dates, pinenuts, tomatoes, lemon rind and juice, then gently toss to combine. Season with freshly ground black pepper.
- Spoon into serving plates and serve with a dolop of yoghurt and halved Pita Pocket Breads.
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