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Mediterranean Couscous and Lentil Salad

Vegetarian Times Issue: October 1, 2005   p.33

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

Directions

  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.

Member Rating: -

ingredient list

Serves 6

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

Nutritional Information

Per SERVING:

Calories 257
Protein 11g
Total Fat 8g
Saturated Fat 2g
Carbs 35g
Choelsterol 6mg
Sodium 309mg
Fiber 10g
Sugar 3g
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