Bowls · 15 min · 1 serving
Couscous and lentil salad.
Couscous, lentils and crisp vegetables.
Log this recipe ↗
On your plate.
105kcal
4.3protein · g
16.9carbs · g
2.4fat · g
Portion ÷ 100 × published source values. Numbers are rounded for display.
What goes in.
Amounts for the whole recipe. Ingredient states matter.
- Couscous · cooked160 g
- Lentils · boiled100 g
- Red bell pepper50 g
- Pipino (cucumber)50 g
- Olive oil8 g
At the stove.
- Fluff the couscous with the olive oil.
- Fold in the lentils and the chopped vegetables.
- Serve at room temperature.
Ingredients are weighed in the state listed, cooked where it says so. Share all the sauce and oil across the servings. No cooking-yield adjustment is hidden in the calculation.
How we counted this
Weighed ingredients, in their USDA state. Makes 1 servings. A cook’s own recipe may differ.
Couscous · cookedFDC 169700160 g × 112 / 100
= 179.2 kcal
= 179.2 kcal
Lentils · boiledFDC 172421100 g × 116 / 100
= 116 kcal
= 116 kcal
Red bell pepperFDC 17010850 g × 26 / 100
= 13 kcal
= 13 kcal
Pipino (cucumber)FDC 16840950 g × 15 / 100
= 7.5 kcal
= 7.5 kcal
Olive oilFDC 1714138 g × 884 / 100
= 70.7 kcal
= 70.7 kcal
386.4 kcal ÷ 1 = 386.4 kcal / serving
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