Recipe serves 10

Couscous, lentils and cranberries salad

Ingredients
 
121⁄3 oz thick couscous
7-8 oz sweetened dry cranberries
½ tsp salt
3 Tbsp chicken soup powder
4 Tbsp olive oil
2½ cup hot water
 
1 cup parsley, chopped
¾ each small red onion, chopped (optional)
1½ cup cooked green lentils
 


Preparation steps:
  1. In a large bowl mix the couscous, dry cranberries, salt, chicken soup powder and olive oil. Add the hot water, and let stand covered for 30 minutes.
  2. Add the parsley, red onion (optional), and green lentils. Mix well.
Serving: in room temperature or cold.
Picture of recipe


Take note!
  • The salad can be prepared 1-4 days
    ahead of being served.
  • Measurements:
    Thick couscous: 121⁄3 oz=350 gram
    Manufactured by Couscous Maison
    Dry cranberries: 8 oz = 225 gram
    Parsley: 1 cup before the parsley is chopped
  • To prepare 1½ cups cooked green lentils:
    In a small pot cook ½ cup dry green lentils
    with 2 cups of water.
    Bring to boil and simmer 20 minutes.
    Strain the lentils.