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Mediterranean Couscous and Lentil Salad
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| 1 cup | lentils, sorted and rinsed |
| 3 Tbs. | white wine vinegar |
| 1 cup | couscous |
| 4 Tbs. | olive oil |
| 1 clove | garlic, minced and mashed to a paste with 1/4 tsp. salt |
| 1/2 cup | fresh mint, finely chopped |
| 4 cups | arugula, chopped |
| 2 cups | grape tomatoes, halved |
| 1/2 cup | feta cheese, crumbled |
| 1 | red pepper, diced |
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 Tbs. vinegar. Season to taste with salt and pepper. Cool, stirring occasionally.
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 tsp. oil. Cool.
Whisk together garlic paste, remaining 3 Tbs. oil, remaining 2 Tbs. vinegar and mint in small bowl. Stir dressing and lentils into couscous.
Just before serving, add arugula, tomatoes and feta.
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