Mediterranean Couscous and Lentil Salad

Mediterranean Couscous and Lentil Salad Recipes

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Recipe Detail
Mediterranean Recipes "1 cup French green lentils, sorted and rinsed 3 tablespoons white wine vinegar 1 cup couscous 1/2 teaspoon salt 3 tablespoons plus 2 teaspoons olive oil 1 clove garlic, minced and mashed to a paste with 1/4 teaspoon salt 1/2 cup finely chopped fresh mint 4 cups arugula leaves, chopped 2 cups grape tomatoes, halved 1/2 cup crumbled feta cheese " "1. Bring large pot of water to a boil. Add lentils. Reduce heat, and simmer 15 minutes, or until tender. Drain. Transfer to bowl, and stir in 1 tablespoon vinegar. Season to taste with salt and pepper. Cool, stirring occasionally. 2. Pour 1-1/4 cups boiling water over couscous in large bowl. Stir in salt, cover and let stand 5 minutes. Fluff with fork, and stir in 2 teaspoon oil. Cool. 3. Whisk together garlic paste, remaining 3 tablespoons oil, remaining 2 tablespoons vinegar and mint in small bowl. Stir dressing and lentils into couscous. 4. Just before serving, add arugula, tomatoes and feta. "

Recipe Detail

Mediterranean Recipes

"1 cup French green lentils, sorted and rinsed
3 tablespoons white wine vinegar
1 cup couscous
1/2 teaspoon salt
3 tablespoons plus 2 teaspoons olive oil
1 clove garlic, minced and mashed to a paste with 1/4 teaspoon salt
1/2 cup finely chopped fresh mint
4 cups arugula leaves, chopped
2 cups grape tomatoes, halved
1/2 cup crumbled feta cheese
"

"1. Bring large pot of water to a boil. Add lentils. Reduce heat, and simmer 15 minutes, or until tender. Drain. Transfer to bowl, and stir in 1 tablespoon vinegar. Season to taste with salt and pepper. Cool, stirring occasionally.

2. Pour 1-1/4 cups boiling water over couscous in large bowl. Stir in salt, cover and let stand 5 minutes. Fluff with fork, and stir in 2 teaspoon oil. Cool.

3. Whisk together garlic paste, remaining 3 tablespoons oil, remaining 2 tablespoons vinegar and mint in small bowl. Stir dressing and lentils into couscous.

4. Just before serving, add arugula, tomatoes and feta.

"

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