Easy Layered Lunch Salad



1 cup (250 mL) couscous
1 can (19 oz/540 mL) lentils, drained and rinsed
1/4 cup (50 mL) chopped fresh basil or coriander
1/2 tsp (2 mL) salt
4 carrots, grated
4 radishes, halved and sliced
2 cups (500 mL) chopped cauliflower florets
2 stalks celery, sliced
1 sweet red pepper, chopped
1-1/2 cups (375 mL) Lime Chili Dressing (see recipe at bottom of page)
1-1/2 cups (375 mL) chopped English cucumber
2 cups (500 mL) cherry tomatoes, halved
1/2 cup (125 mL) crumbled feta cheese
1 green onion, chopped

1. 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.
2. In bowl, combine carrots, radishes, cauliflower, celery and red pepper. Layer evenly over couscous.
3. Drizzle with Lime Chili Dressing. Sprinkle with cucumber, tomatoes, feta and onion. Top with lids; chill and serve within 4 hours.

Lime Chili Dressing:

1 cup (250 mL) vegetable oil
2 tbsp (25 mL) chili powder
2 tbsp (25 mL) water
4 tsp (20 mL) granulated sugar
1 tbsp (15 mL) grated lime or lemon rind
2/3 cup (150 mL) lime or lemon juice
1 tsp (5 mL) salt

1. In jar, shake together oil, chili powder, water, sugar, lime rind, lime juice and salt.

Eight servings

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