Mediterranean Couscous and Lentil Salad
Firm, earthy-tasting French green lentils hold their own in this salad.
Ingredients
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1 cup French green lentils, sorted and rinsed
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3 tablespoons white wine vinegar
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1 cup couscous
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1/2 teaspoon salt
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3 tablespoons plus 2 teaspoons olive oil
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1 clove garlic, minced and mashed to a paste with 1/4 teaspoon salt
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1/2 cup finely chopped fresh mint
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4 cups arugula leaves, chopped
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2 cups grape tomatoes, halved
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1/2 cup crumbled feta cheese
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 tablespoon 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 teaspoon oil. Cool.
3.
Whisk together garlic paste, remaining 3 tablespoons oil, remaining 2 tablespoons vinegar and mint in small bowl. Stir dressing and lentils into couscous.
4.
Just before serving, add arugula, tomatoes and feta.
Nutrition information
Calories 257, Total Fat 8 g, Saturated Fat 2 g, Cholesterol 6 mg, Sodium 309 mg, Carbohydrate 35 g, Fiber 10 g, Protein 11 g, Sugars 3 g
Percent Daily Values are based on a 2,000 calorie diet
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how-tos
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Rice and Lentil Pilaf
Tired of the same old sides? The lentils in this recipe add interest and texture, and you'll find that the dish pairs nicely with just about any main course.
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