Mediterranean Couscous & Lentil Salad


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 teaspoons salt
1/2 + cup olive oil
1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1/4 cup finely chopped fresh mint leaves
1 bunch arugula, stems discarded and leaves washed well, spun dry
1/4 pound feta, crumbled (about 1 cup)* I use the entire 1/2 pound block and cut into 1/4" cubes. No leftovers!
1 cup cherry tomatoes, halved* I use the whole basket of the very small cherry tomatoes. 
Add more olive oil if all seems a bit dry


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.

-Anissa Morrison