Lentil and Couscous Salad with Arugula
4

Serves 6

Add diced grilled chicken breast or seasoned tempeh to make this salad a complete meal.

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    Ingredients: 
    • 3/4 cup dried green lentils
    • 3 3/4 cups water, divided
    • 1/2 cup whole wheat or regular couscous
    • 2 teaspoons extra virgin olive oil
    • 2 cups (about 2 ounces) packed baby arugula leaves
    • 1 cup cherry tomatoes, halved
    • 1/4 cup prepared basil pesto
    • 1 1/2 tablespoon red wine vinegar
    • 1/4 teaspoon sea salt
    • 1/2 teaspoon freshly ground black pepper
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    Method: 

    Put lentils and 3 cups water into a small pot and bring to a boil. Reduce heat, cover and simmer until tender but not falling apart, about 15 minutes. Drain, rinse in cold water and drain again.

    Meanwhile, bring remaining 3/4 cup water to a boil in a small pot then pour over couscous in a large, heatproof bowl, cover and set aside for 10 minutes. Uncover, add oil and fluff with a fork. Set aside to let cool, then add cooked lentils, arugula and tomatoes and toss gently to combine.

    In a small bowl, whisk together pesto, vinegar, salt and pepper. Just before serving, drizzle pesto mixture over salad and toss to coat.

    Nutritional Info: 
    Per Serving:230 calories (80 from fat), 9g total fat, 1.5g saturated fat, 5mg cholesterol, 480mg sodium, 29g carbohydrate (9g dietary fiber, 3g sugar), 10g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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