Every Tuesday, we scan Food52′s delectable menu of recipes for the healthiest picks they’ve got—bringing you seasonal, scrumptious fare that’s really good for you.
This recipe deserves a gold medal for its low-cal and high-protein ingredient profile. With vitamin C and folate galore from the lentils and cauliflower, you’ll be feeling strong enough to start training for 2016 summer Olympics. Well, maybe.
Lemony Lentil Salad
1 head cauliflower, cut into florets
1 cup green lentils
1 cup couscous
juice of 1 lemon
1 large garlic clove, minced
3/4 cups extra-virgin olive oil (for dressing), plus some to toss with the cauliflower
1/4 cup chopped parsley
feta cheese, for sprinkling
1. Toss cauliflower with some extra-virgin olive oil, salt and pepper until well coated. Roast in a 425 degree oven for 30-35 minutes, or until golden brown and caramelized.
2. While the cauliflower roasts, make the lentils. Bring 2 cups water to a boil and add lentils. Boil until cooked through, about 30 minutes. (Check the package instructions and test as you go; cooking times will vary.) Drain any remaining water and place in a large bowl.
3. In the same pot, bring couscous and 1 cup water to a boil. Immediately remove from heat, cover, and let sit 10 minutes. Fluff with a fork and add to bowl, along with the cauliflower and parsley.
4. In a small bowl, whisk lemon juice, garlic, salt, pepper and a drizzle of honey. Slowly whisk in oil until emulsified. Taste for seasonings. Pour over the salad and toss to combine. Serve warm sprinkled with feta.
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