Mediterranean Couscous and Lentil Salad
Firm, earthy-tasting French green lentils hold their own in this salad.
1 cup French green lentils, sorted and rinsed
3 Tbs. white wine vinegar
1 cup couscous
½ tsp. salt
3 Tbs. plus 2 tsp. olive oil
1 clove garlic, minced and mashed to a paste with ¼ tsp. salt
½ cup finely chopped fresh mint
4 cups arugula leaves, chopped
2 cups grape tomatoes, halved
½ cup crumbled feta cheese
- Bring large pot of water to a boil. Add lentils. Reduce heat, and simmer 15 minutes, or until tender. Drain. Transfer to bowl, and stir in 1 Tbs. vinegar. Season to taste with salt and pepper. Cool, stirring occasionally.
- Pour 1 1/4 cups boiling water over couscous in large bowl. Stir in salt, cover and let stand 5 minutes. Fluff with fork, and stir in 2 tsp. oil. Cool.
- Whisk together garlic paste, remaining 3 Tbs. oil, remaining 2 Tbs. vinegar and mint in small bowl. Stir dressing and lentils into couscous.
- Just before serving, add arugula, tomatoes and feta.