1 c. French green or brown lentils
3 T. white wine vinegar
1 ¼ c. water
1 c. couscous
½ t. salt
¼ c. olive oil
1 large garlic clove, minced and mashed into a paste with ¼ t. salt
½ cup finely chopped fresh mint leaves (I usually substitute 1 t. dried basil, but mint is readily available, called pudina)
1 bunch arugula, stems discarded and leaves washed well, dry, and chopped (I use chopped fresh spinach leaves)
2 c. vine-ripened cherry tomatoes, halved (I use coarsely chopped regular tomatoes)
¼ lb. feta, crumbled, (about 1 cup)
In a small saucepan, simmer lentils in water to cover by 2 inches until tender but not falling apart, 15 to 20 minutes, and drain well. Transfer hot lentils to a bowl and stir in 1 T. vinegar and salt and pepper to taste. Cool lentils completely, stirring occasionally.
In a saucepan bring water to a boil and add couscous and salt. Remove pan from heat and let couscous stand, covered, 5 minutes. Fluff couscous with a fork and transfer to a large bowl. Stir in 1 T. oil and cool completely, stirring occasionally.
In a small bowl whisk together garlic paste, remaining 2 T. vinegar, remaining 3 T oil, and salt and pepper to taste. Stir lentils and dressing into couscous. Chill salad, covered, at least 3 hours and up to 24.
Just before serving, stir in remaining ingredients and season with salt and pepper.
*Note:Half this recipe is enough to feed four adults.
This makes a great wholesome meal in itself, or a wonderful accompaniment to falafel and pita sandwiches.
Please remember to send me your recipes!
