Couscous-Lentil Salad with Wheat Beer

6 side-dish servings

1/4 cup extra-virgin olive oil, divided
1 ½ tsps salt, divided
2 cloves garlic, minced
1 tsp ground cumin
½ tsp chile powder
1 1/3 cups couscous
1 bottle Wheat Beer
½ cup chicken broth
1 can (15.5 oz) lentils (green pigeon peas), drained and rinsed
3 tomatoes, diced and juices removed
6 oz feta cheese, crumbled
½ cup mint, chopped
½ cup parsley, chopped
¼ cup chives, chopped
1 tsp grated lemon zest
1 TBLS lemon juice

In large nonstick skillet with tight-fitting lid, combine over medium heat 1 tablespoon olive oil, ½ teaspoon salt, garlic, cumin and chile powder. Stir in couscous. Cook 3 minutes, stirring constantly, until couscous is lightly toasted and seasonings are well-integrated.

Raise heat to high. Stir in Wheat Beer and chicken broth; bring mixture to a simmer. Cover skillet; remove from heat and let stand 5 minutes until beer mixture is absorbed into the couscous. Transfer couscous to large bowl; fluff with fork and cool completely.

To couscous, add lentils, tomatoes, feta cheese, mint, parsley, chives, lemon zest and lemon juice, stirring well after each addition. Add remaining 3 tablespoons olive oil and remaining teaspoon salt. Toss to combine.

Nutrition Information, Per Serving:
390 calories; 16 g fat; 6 g saturated fat; 45 g carbohydrates