Mediterranean Couscous and Lentil Salad

If I were given the choice between beans and lentils, most of the time I'd pick lentils. And as a vegetarian I definitely need to be picking at least one of them! Sadly, I don't seem to come across many lentil recipes. At least not compared to bean recipes. (So please share your favourite lentil recipes with me!)

So one day I went searching for lentil recipes and came across this one on Epicurious. Looking at the ingredient list I was kind of skeptical (mint mixed with the arugula for the greens? no real added flavour except for salt, pepper, vinegar and garlic?) but it got really good reviews so I gave it a try. And I liked it. It's just a nice, fresh salad that's great to eat as a meal. The flavours are simple with salt, pepper, vinegar and garlic but it's good. And this salad can easily be made vegan by omitting the feta.

If this sounds good, you might also like:
Greek Barley Salad
Orzo Salad with Chickpeas, Dill and Lemon
Broccoli Slaw
Portobello Salad with Mustard Dressing

Mediterranean Couscous and Lentil Salad
Adapted from Gourmet | September 1995

1 cup brown lentils
3 tbsp apple cider vinegar
1 1/4 cups water
1 cup whole wheat couscous
1/2 tsp salt
2 tbsp olive oil
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
3 cups cherry tomatoes, halved
1/4 pound feta, crumbled or chopped (about 1 cup)

In a small saucepan simmer lentils in water to cover by 2 inches until tender but not falling apart, 15 to 20 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 1 tablespoon 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.