Arugula, Couscous and Lentil Salad
Description
Once you get the hang of making grains and greens salads, they will quickly become part of your repertoire. The healthy, satisfying combination can be adapted to suit your tastes and what you have on hand. Substitute quinoa for couscous, or change it up with the seasons.
For winter, try combining wild rice with the lentils, with dried cranberries and toasted walnuts. A refreshing splash of summer, this lemony vinaigrette dressing is especially good for bringing out the tart notes in arugula.
Ingredients
1 cup dry green or black lentils
2 cups water or to cover
1½ cups vegetable or chicken stock
½ teaspoon sea salt
1 cup couscous
½ cup Lemon Vinaigrette (see recipe below)
4 cups fresh arugula, washed and dried
6 scallions, white and tender green parts ( ½ cup)
1 cup cherry tomatoes, halved
1 medium cucumber, peeled, seeded, and diced into 1/2 inch cubes (1½ cups)
1/2 cup feta cheese, crumbled
Instructions
In a medium saucepan, cover the lentils with enough water to cover them by 1 inch, and simmer over medium heat until tender, about 15 minutes. Drain any excess water and cool.
Meanwhile, in a separate medium saucepan, add salt to stock and bring to a boil. Add the couscous, bring to a boil, then cover, take off heat and let sit until all the liquid has been absorbed, about 10 minutes. Fluff couscous with a fork.
In a large salad bowl, combine the lentils and couscous and toss with half the Lemon Vinaigrette. Cool at room temperature or refrigerate until ready to serve.
Just before serving, coarsely chop the arugula and combine it with the lentils and couscous, along with the scallions, cherry tomatoes, and cucumbers. Crumble on the feta cheese, and add more dressing, to taste.
Notes
Lemon Vinaigrette
Makes 1 cup
1/2 cup extra virgin olive oil
1/4 cup fresh lemon juice (about 2 lemons)
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
2 cloves garlic, mashed (1 teaspoon)
Salt and freshly ground pepper, to taste
Combine all the ingredients in a Mason jar with a lid. Shake to blend until emulsified. Set aside until the salad is prepared. Save remaining vinaigrette for another salad.
