Couscous, Lentil and 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.
|For the vinaigrette:|
olive oil, extra-virgin
red wine vinegar
freshly ground to taste
|For the salad:|
vegetable or water
or brown, rinsed
any tough stems removed, or mixed salad greens
peeled, seeded and diced
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.)