Packing salads in individual plastic containers or jars, means that you won't need to include serving plates. If you're not on the go, create the layers in a large, straight-sided glass serving bowl for colourful effect.
- Portion size 8 servings
Ingredients
Method
In bowl, pour 1-1/2 cups (375 mL) boiling water over couscous; cover and let stand for 5 minutes. Fluff with fork. Refrigerate until chilled. With fork, stir in lentils, basil and salt. Divide among eight 2-cup (500 mL) plastic containers with tight-fitting lids.
In bowl, combine carrots, radishes, cauliflower, celery and red pepper. Layer evenly over couscous.
Drizzle with Lime Chili Dressing. Sprinkle with cucumber, tomatoes, feta and onion. Top with lids; chill and serve within 4 hours.
Nutritional facts <b>Per serving:</b> about
- Sodium 611 mg
- Protein 10 g
- Calories 400.0
- Total fat 23 g
- Cholesterol 7 mg
- Saturated fat 3 g
- Total carbohydrate 41 g
%RDI
- Iron 21.0
- Folate 65.0
- Calcium 8.0
- Vitamin A 130.0
- Vitamin C 110.0
