Ingredients

2 tsp Olive oil

1 red onion, finely chopped

3 tsp balsamic vinegar

2 tsp brown sugar

100g (1/2 cup) couscous

125ml (1/2 cup) boiling water

1x400 can brown lentils, rinsed and drained

1 cup chopped fresh mint

8 fresh dates, pitted, thinly sliced

55g (1/3 cup) sunflower seed kernels

1x250g punnet cherry tomatoes, quartered

1 tbs finely grated lemon rind

80ml (1/3 cup) fresh lemon juice

Low fat natural yoghourt, to serve

Lebanese bread, to serve

Preparation

  1. Heat the oil in a non-stick frying pan over medium heat. Add the onion and cook, stirring, for 5 minutes or until golden. Add the vinegar and sugar and cook, stirring, for 1 minute.
  2. Meanwhile, place the couscous in a heatproof bowl. pour over the boiling water. Cover and set aside for 5 minutes or until all the liquid is absorbed. Use a fork to separate the grains.
  3. Add the onion mixture, lentils, parsley, mint, dates, sunflower seed kernels, tomato, lemon rind and lemon juice to couscous. Toss until just combined. Season with salt and pepper.
  4. Divide the salad among serving bowls. Top with Yoghourt and serve with bread.