Mediterranean Couscous and Lentil Salad Serves 6 Firm, earthy-tasting French green lentils hold their own in this salad. 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 Directions - 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.
Nutritional Information Per SERVING: Calories | 257 | Protein | 11g | Total fat | 8g | Carbs | 35g | Cholesterol | 6mg | Sodium | 309mg | Fiber | 10g | Sugars | 3g | |