Couscous, Lentil & Mixed Green Salad with Garlic Dijon Vinaigrette

Directions

For the salad:

Bring 1¼ cups water or vegetable broth to a boil in a small saucepan.

Add couscous, cover, remove from the heat and let stand until the liquid is absorbed, 5 minutes.

Put 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. (Brown lentil should be cooked longer.)

Be careful not to overcook the lentils otherwise they will fall apart in the salad.

Drain any excess water and let cool for 10 minutes.

If mixed green leaves are too big, tear into bite-size pieces.

Toss mixed greens with ¼ cup of the vinaigrette in a large bowl, then divide evenly among 4 large serving plates.

In the same bowl, combine the couscous and lentils with another ¼ cup vinaigrette, divide the mixture among the plates.

Top each salad with diced cucumber, halved tomatoes and crumbled feta, drizzling each with 1 tablespoon vinaigrette.

Serve immediately.