Couscous, Lentil & Arugula Salad with Garlic-Dijon Vinaigrette
- Number of Servings: 2
Ingredients
VINAIGRETTE3 TBSP extra-virgin olive oil1/4cup lemon juice1/4 cup red-wine vinegar1/8 cup Dijon mustard2 small cloves garlic, minced1/4 teaspoon saltFreshly ground pepper, to tasteSALAD2/3 cups vegetable broth, or water0.5 cup whole-wheat couscous1 1/4 cups water0.5 cup French green lentils, or brown lentils, rinsed2 cups arugula, any tough stems removed, or mixed salad greens1 small cucumber, peeled, seeded and diced0.5 cup cherry tomatoes, halved1/4 cup crumbled feta cheese
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.
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.
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.
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.)
Serving Size: 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user SPARKHEBA.
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.
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.
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.)
Serving Size: 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user SPARKHEBA.
Nutritional Info Amount Per Serving
- Calories: 468.6
- Total Fat: 21.8 g
- Cholesterol: 1.1 mg
- Sodium: 603.9 mg
- Total Carbs: 55.5 g
- Dietary Fiber: 8.2 g
- Protein: 15.4 g
Member Reviews