Mediterranean Couscous and Lentil Salad

Publish date:
Updated on
Mediterranean Couscous and Lentil Salad

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

  • 6Servings


  • 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


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.

Nutrition Information

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