1 cup lentilles du Puy* (French green lentils) or brown lentils
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, stirring occasionally.
2. In a saucepan bring water to a boil and add couscous and salt. Remove pan from heat and let couscous stand, covered, 5 minutes.
3. After 5 minutes fluff couscous with a fork and transfer to a large bowl. Stir in 1 tablespoon oil and cool completely, stirring occasionally.
4. In a small bowl whisk together garlic paste, remaining 2 tablespoons vinegar, remaining oil, and salt and pepper to taste.
5. Stir together lentils, dressing, couscous, mint, arugula, cherry tomatoes and feta and season with salt and pepper.