On-the-go Couscous Salad

2 Reviews
100% would make this recipe again

This recipe can be made in a flash and is perfect for an on-the-road meal.

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Preparation : 15 min Cooking : 15 min
600 calories/serving


4 eggs size large
1 cup couscous, whole wheat 160 g
1 yellow or red sweet peppers, finely diced 200 g
1 shallots, finely chopped 40 g
1/2 bunch arugula, coarsely chopped 80 g
1/4 cup extra virgin olive oil 65 mL
1/4 cup orange juice, freshly squeezed 3/4 orange
1/4 cup lemon juice, freshly squeezed 1 1/2 lemon
4 tsp Dijon mustard 20 g
2 3/4 cups lentils (canned), rinsed and drained 700 mL
80 g feta cheese, light, crumbled
1/3 cup fresh mint, finely chopped 18 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]


  1. Hard-boil the eggs, cool them down immediately in cold water, then cut into quarters. Set aside.
  2. Cook the couscous then let it cool down 10 minutes.
  3. Prepare the vegetables: Seed, core and dice the pepper; finely chop the shallot; coarsely chop the arugula. Place the vegetables in a large bowl. Add the couscous to the bowl.
  4. In a small bowl, whisk together the oil, orange and lemon juice, mustard, salt, and pepper. Pour over the salad. Add the lentils and gently toss to combine. Coarsely crumble the feta cheese and add it on top of the salad. Arrange the quartered egg(s) on top of the salad, season to taste with salt and pepper. Sprinkle with the finely chopped mint then serve.


This salad can be made a couple days in advance and kept in the fridge.

Nutrition Facts Table

per 1 serving (460 g)


% Daily Value




24 g

37 %

Saturated 5.5 g
+ Trans 0.1 g

28 %


230 mg


530 mg

22 %


67 g

22 %


10 g

42 %


7 g

Net Carbs

57 g


30 g

Vitamin A

34 %

Vitamin C

162 %


15 %


47 %


This recipe is :
Free  :
Added Sugar
Excellent source of  :
Fibre, Folacin, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin C, Vitamin E, Vitamin K, Zinc
Good source of  :
Calcium, Copper
Source of  :
Vitamin D


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 3 ½
Fruits 0
Vegetables ½
Meat and Alternatives 3
Fats 3 ½

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2 Reviews (2 with rating only) 100% would make this recipe again

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust
Recipe tailored to the needs of sports enthusiasts and active families

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