nutritional information


  • Calories: 257
  • Protein: 11 g
  • Total Fat: 8 g
  • Saturated Fat: 2 g
  • Carbohydrates: 35 g
  • Cholesterol: 6 mg
  • Sodium: 309 mg
  • Fiber: 10 g
  • Sugar: 3 g

Mediterranean Couscous and Lentil Salad

Mediterranean Couscous and Lentil Salad

Serves 6

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
  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.
October 2005

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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.

Cassie - 2013-04-30 00:19:39

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.

Marianne - 2012-10-02 00:04:53