Serves 4 - 6
1 cup green lentils
1 tablespoon white wine vinegar
1¼ cups water
1 cup couscous
½ teaspoon salt
1 tablespoon olive oil
1 bunch arugula, coarsely chopped or whole
½ fresh mint leaves, chopped (optional)
2 cups cherry tomatoes, quartered or whole
¼ pound French or Greek feta
2 large garlic cloves mashed to paste in ½ teaspoon salt
4 tablespoons white wine vinegar
6 tablespoons olive oil
Salt and pepper, to taste
1. Prepare dressing: whisk garlic paste, vinegar, olive oil, salt, and pepper to taste.
2. Simmer lentils in water to cover until tender, but not falling apart, about 15 minutes. Drain well. Place lentils in bowl, add 1 tablespoon vinegar, and salt and pepper to taste. Cool.
3. Meanwhile, bring 1¼ cups water to boil, add couscous and salt; stir briefly (2 seconds). Remove pan from heat, cover, and let stand 5 minutes. Remove lid, fluff couscous with fork, then put in large bowl with 1 tablespoon olive oil. Cool completely.
4. Stir lentils and dressing into couscous. Just before serving, stir in arugula, mint, cherry tomatoes and feta.