Mediterranean Couscous and Lentil Salad Recipe | Vegetarian Times Skip to main content

Mediterranean Couscous and Lentil Salad

Firm, earthy-tasting French green lentils hold their own in this salad.



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1 cup French green lentils, sorted and rinsed
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3 Tbs. white wine vinegar
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1 cup couscous
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½ tsp. salt
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3 Tbs. plus 2 tsp. olive oil
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1 clove garlic, minced and mashed to a paste with ¼ tsp. salt
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½ cup finely chopped fresh mint
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4 cups arugula leaves, chopped
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2 cups grape tomatoes, halved
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½ cup crumbled feta cheese


  1. 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.
  2. 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.
  3. Whisk together garlic paste, remaining 3 Tbs. oil, remaining 2 Tbs. vinegar and mint in small bowl. Stir dressing and lentils into couscous.
  4. Just before serving, add arugula, tomatoes and feta.

Nutrition Information: 

11 g
Total Fat: 
8 g
Saturated Fat: 
2 g
35 g
6 mg
309 mg
10 g
3 g
Serves 6

Comments on this Recipe

This recipe is so delicious! I have made it at least 5 times and never get tired of it. I am vegan, so I nixed the cheese. I also replaced the couscous with red quinoa and used a blend of arugula and mint. I've also found that increasing the garlic to 5 cloves per recipe improves the flavor.

I loved this! It's simple, easy, healthy, and delicious. I also left out the feta and didn't feel it was missing anything. This will probably become a go-to recipe for me.