Couscous, Lentil & Arugula Salad with Garlic Dijon Vinaigrette
Packed with deliciousness and goodness. A great side dish to go with any main courses, or it can be served as a vegetarian main dish as well.
Yield
4 servingsPrep
20 minCook
25 minReady
48 minIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
For the vinaigrette: | |||
½ | cup |
olive oil, extra-virgin
|
|
½ | cup |
lemon juice
|
|
½ | cup |
red wine vinegar
|
|
¼ | cup |
dijon mustard
|
|
4 | cloves |
garlic
minced |
|
½ | teaspoon |
salt
|
|
1 | x |
black pepper
freshly ground to taste |
* |
For the salad | |||
1 ¼ | cups |
stock
vegetable or water |
|
1 | cup |
couscous
whole wheat |
|
2 ½ | cups |
water
|
|
1 | cup |
lentils, green
or brown, rinsed |
|
4 | cups |
arugula (roquette)
any tough stems removed, or mixed salad greens |
|
1 | small |
cucumbers
peeled, seeded and diced |
|
1 | cup |
cherry tomatoes
halved |
|
½ | cup |
feta cheese
crumbled |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
For the vinaigrette: | |||
118 | ml |
olive oil, extra-virgin
|
|
118 | ml |
lemon juice
|
|
118 | ml |
red wine vinegar
|
|
59 | ml |
dijon mustard
|
|
4 | cloves |
garlic
minced |
|
2.5 | ml |
salt
|
|
1 | x |
black pepper
freshly ground to taste |
* |
For the salad: | |||
296 | ml |
stock
vegetable or water |
|
237 | ml |
couscous
whole wheat |
|
591 | ml |
water
|
|
237 | ml |
lentils, green
or brown, rinsed |
|
946 | ml |
arugula (roquette)
any tough stems removed, or mixed salad greens |
|
1 | small |
cucumbers
peeled, seeded and diced |
|
237 | ml |
cherry tomatoes
halved |
|
118 | ml |
feta cheese
crumbled |
Directions
To prepare vinaigrette:
Combine oil, lemon juice, vinegar, mustard and garlic in a blender, a jar with a tight-fitting lid or a medium bowl.
Blend, shake or whisk until smooth.
Season with salt and pepper.
To prepare salad:
Bring 1¼ cups broth (or water) to a boil in a small saucepan.
Add couscous, cover, remove from the heat and let stand until the liquid is absorbed, about 5 minutes.
Combine 2½ cups water and lentils in another saucepan.
Bring to a boil, reduce heat to a simmer, cover and cook until just tender, 15 to 25 minutes.
(Green lentils will be done sooner than brown lentils.)
Be careful not to overcook the lentils or they will fall apart in the salad.
Drain any excess water and let cool for about 10 minutes.
If arugula leaves are large, tear into bite-size pieces.
Toss arugula (or greens) with ¼ cup of the vinaigrette in a large bowl, then divide among 4 large plates.
In the same bowl, toss the couscous and lentils with another ¼ cup vinaigrette; divide the mixture among the plates.
Top each salad with cucumber, tomatoes and feta and drizzle each with 1 tablespoon vinaigrette.
(Cover and refrigerate the remaining 1 cup vinaigrette for up to 1 week.)