Mediterranean Couscous and Lentil Salad

Ingredients

• Lentils

  Sprouted, raw

  1 cup or 77g

• White wine

  Alcoholic beverage, table

  1 ½ fl oz or 44g

• Water

  Plain, clean water

  1 ¼ cup or 296g

• Couscous

  Dry

  1 cup or 173g

• Salt

  Table

  ½ tsp or 3g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Garlic

  Raw

  1 cloves, minced or 3g

• Arugula

  Raw

  100g

• Cherry tomatoes

  Red, ripe, raw, year round average

  2 cup cherry tomatoes or 298g

• Feta cheese

  1 cup, crumbled or 150g

Directions

1. In a small saucepan, simmer the lentils in water to cover by 2 inches until tender but not falling apart, 15-20 minutes. Drain well. Transfer the hot lentils to a bowl and stir in 1 tablespoon vinegar and salt and pepper to taste. Cool the lentils completely, stirring occasionnally.
2. In a saucepan, bring 1 1/4 cups water to a boil and add the couscous and 1/2 teaspoon salt. Remove the pan from the heat and let couscous stand, covered, 5 minutes. Fluff the couscous with a fork and transfer to a large bowl. Stir in 1 tablespoon oil and cool completely, stirring occasionally.
3. In a small bowl, whisk together the garlic paste, remaining 2 tablespoons vinegar, remaining tablespoons oil, and salt and pepper to taste. Stir the lentils and dressing into the couscous.
4. Just before serving, stir in the herbes, tomatoes, and feta, and season with salt and pepper.

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