Recipe

Mediterranean Couscous And Lentil Salad Recipe

	Darbar / All my dishes 1 year, 4 months ago Can be prepared in 45 minutes or less but requires additional unattended time. Prep:30m Cook:180m Servings:6	Darbar
	mediterranean couscous lentil salad fast easy

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Ingredients

1 cup lentilles du Puy* (French green lentils) or brown lentils

3 tablespoons white-wine vinegar

1 1/4 cups water

1 cup couscous

1/2 teaspoons salt

1/4 cup olive oil (preferably extra-virgin)

1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt

1/2 cup finely chopped fresh mint leaves

1 bunch arugula, stems discarded and leaves washed well, spun dry, and chopped

2 cups vine-ripened cherry tomatoes, halved

1/4 pound feta, crumbled (about 1 cup)

*available at specialty foods shops and some supermarkets

Directions

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 tablespoon 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 tablespoon oil and cool completely, stirring occasionally.

In a small bowl whisk together garlic paste, remaining 2 tablespoons vinegar, remaining 3 tablespoons 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.

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