Lentil and Couscous Salad with Arugula

Lentil and Couscous Salad with Arugula

Serves 6
Add diced grilled chicken breast or seasoned tempeh to make this salad a complete meal.
  • 3/4 cup green lentils
  • 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 fine sea salt
  • 1/2 teaspoon ground black pepper
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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 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 carbohydrates, (9 g 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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