Mediterranean Couscous and Lentil Salad

ingredients

• 1 cup lentilles du Puy* (French green lentils) or brown lentils
• 3 tablespoons white-wine vinegar
• 1 1/4 cups water
• 1 cup couscous
• 1/2 teaspoon salt
• 1/4 cup olive oil (preferably extra-virgin)
• 1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
• 1/2 cup finely chopped fresh mint leaves
• 1 bunch arugula, stems discarded and leaves washed well, spun dry, and chopped
• 2 cups vine-ripened cherry tomatoes, halved
• 1/4 pound feta, crumbled (about 1 cup)
• *available at specialty foods shops and some supermarkets

directions

In a small saucepan simmer lentils in water to cover by 2 inches until tender but not falling apart, 18 minutes, and drain well. Transfer hot lentils to a bowl and stir in 1 tablespoon vinegar and salt and pepper to taste. Cool lentils completely, stirring occasionally.

In a saucepan bring water to a boil and add couscous and salt. Remove pan from heat and let couscous stand, covered, 5 minutes. Fluff couscous with a fork and transfer to a large bowl. Stir in 1 tablespoon oil and cool completely, stirring occasionally.

In a small bowl whisk together garlic paste, remaining 2 tablespoons vinegar, remaining 3 tablespoons oil, and salt and pepper to taste. Stir lentils and dressing into couscous. Chill salad, covered, at least 3 hours and up to 24.

Just before serving, stir in remaining ingredients and season with salt and pepper.