Mediterranean Couscous and Lentil Salad

• 1 cup French green lentils, sorted and rinsed
• 3 Tbs. white wine vinegar
• 1 cup couscous
• 1/2 tsp. salt
• 3 Tbs. plus 2 tsp. olive oil
• 1 clove garlic, minced and mashed to a paste with 1/4 tsp. 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.
2. Add lentils.
3. Reduce heat, and simmer 15 minutes, or until tender.
4. Drain.
5. Transfer to bowl, and stir in 1 Tbs.
6. vinegar.
7. Season to taste with salt and pepper.
8. Cool, stirring occasionally.
9. Pour 1 1/4 cups boiling water over couscous in large bowl.
10. Stir in salt, cover and let stand 5 minutes.
11. Fluff with fork, and stir in 2 tsp.
12. oil.
13. Cool.
14. Whisk together garlic paste, remaining 3 Tbs.
15. oil, remaining 2 Tbs.
16. vinegar and mint in small bowl.
17. Stir dressing and lentils into couscous.
18. Just before serving, add arugula, tomatoes and feta.

green lentils, white wine vinegar, couscous, salt, olive oil, clove garlic, fresh mint, arugula, grape tomatoes, feta cheese

Taken from www.vegetariantimes.com/recipe/mediterranean-couscous-and-lentil-salad/ (may not work)