Strawberry Lentil and Couscous Salad


It’s that glorious time of year – the season when local produce is starting to appear everywhere we look, from farmers’ markets, green grocers, supermarket shelves and even our own backyards and balconies. There’s nothing like opening the door and taking just a few steps to a balcony or yard and picking home grown goodies. Not only does this bounty send nutrient ratings soaring but also the taste.

Yesterday as I was clearing space in my garden for my cucumber plants, I had to pull out a whole bunch of arugula that is growing all over the place. I hesitate to say weeding, even though that’s what I was doing, as I can’t call my delicious arugula a weed. But it does grow wild around my place as I find it in between the patio stones and on my driveway. In any case, I tossed it all into my pasta and it was delicious!

If you haven’t started a garden and you can do so (you don’t need much space), it’s not too late to get started. Basil, parsley, cilantro and greens like Swiss chard and kale can all be started in pots even now.

In the meantime, get your fill of delicious local strawberries. This recipe is adapted from Foodland Ontario but feel free to substitute your local offerings.

Strawberry Lentil and Couscous Salad

Preparation Time: 20 minutes
Cooking Time: 10 minutes

Serves 6 to 8

1/3 cup (75 mL) white balsamic or white wine vinegar
1/4 cup (50 mL) extra virgin olive oil
2 tbsp (25 mL) Ontario Maple Syrup
1 tbsp (15 mL) Dijon mustard
1 clove garlic, minced
Salt and pepper

1/2 cup (125 mL) Israeli or pearl couscous
1 can (19 oz/540 mL) lentils, drained and rinsed
2 Ontario Mini Greenhouse Cucumbers, halved and sliced
1 cup (250 mL) Ontario Greenhouse Grape or Cherry Tomatoes, halved
Half Ontario Greenhouse Sweet Yellow Pepper, cut in strips
Quarter Ontario Red Onion, thinly sliced
1/3 cup (75 mL) chopped fresh Ontario Basil Leaves
2 cups (500 mL) Ontario Baby Spinach Leaves
2 cups (500 mL) Ontario Strawberries, halved
1/2 cup (125 mL) crumbled Ontario Goat Feta Cheese

Dressing: In small bowl, whisk together vinegar, oil, maple syrup, mustard, garlic and salt and pepper to taste. Set aside.

Salad: In medium saucepan, cook couscous according to package directions. Drain and let cool.

In large bowl, combine couscous, lentils, cucumbers, tomatoes, yellow pepper, onion and basil. Add dressing, stirring to combine. Add spinach, strawberries and cheese; toss.

Nutrition information per serving:
• Calories: 243
• Protein: 9 grams
• Fat: 9 grams
• Saturated fat: 3 grams
• Carbohydrate: 32 grams
• Dietary fibre: 5 grams
• Sodium: 180 milligrams

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Categories: Recipes, Whole Foods

Author:Rosie Schwartz

Rosie Schwartz is a Toronto-based consulting dietitian and writer.

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One Comment on “Strawberry Lentil and Couscous Salad”

  1. June 27, 2018 at 10:23 am #

    Looks delicious.

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