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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine red onion, lemon juice and vinegar in large bowl with a pinch of salt. | 2. Put lentils and 4 cups of water in pot and bring to boil then simmer for 20 minutes or til lentils are soft. | 3. Take off heat and let rest for 5 minutes. | 4. Drain and add to onion mixture along with the 1/3 cup of olive oil. | 5. Toss well. | 6. Bring 1 cup of water to boil, add couscous, take off heat, cover and let stand for 5 minutes. | 7. Fluff up the couscous by raking with a fork and adding slowly the 1 T of olive oil. Try to get rid of the clumps. | 8. Add the couscous to the lentil mixture along with the parsley, mint and scallions. | 9. Salt and pepper to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464
red wine vinegar	2	tablespoons		5.662000000000001	0.0805	0.0119	0.0
lentil	1	cup		81.62	17.0478	6.8992	0.4235
water	5	cups		0.0	0.0	0.0	0.0
extra virgin olive oil	1/3	cup		-	-	-	-
extra virgin olive oil	1	tablespoon		-	-	-	-
couscous	1	cup		650.48	133.9539	22.0748	1.1072
parsley	4	tablespoons	chopped	5.472	0.9622	0.4514	0.1201
mint	4	tablespoons	chopped	10.032	1.9175	0.7501	0.1664
scallion	3		sliced	96.0	22.02	5.49	0.57
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.