2 ½ cup water
1. 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.
½ cup red wine vinegar
¼ cup Dijon mustard
4 small clove garlic, minced
½ tsp salt
freshly ground pepper to taste
1 ¼ cup vegetable broth or water
1 cup whole-wheat couscous
2. To prepare salad: Bring 1 1/4 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.
3. Combine 2 1/2 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.
4. If arugula leaves are large, tear into bite-size pieces. Toss arugula (or greens) with 1/4 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 1/4 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.)
To Make Ahead: Cover and refrigerate the vinaigrette (Step 1) for up to 1 week.
Provided by: EatingWell
Per Single Serving / Serves 4 Total
- Calories 549 28%
- Calories from fat 162 6%
- Total Fat 18gm 24%
- Sodium 579mg 60%
- Total Carbohydrates 79gm
- Fiber 15gm
- Protein 22gm
- Cholesterol 17mg 26%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.