Couscous, Lentil and Arugula Salad with Garlic Dijon Vinaigrette

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   To prepare vinaigrette:

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   Combine oil, lemon juice, vinegar, mustard and garlic in a blender, a jar with a tight-fitting lid or a medium bowl.

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   Blend, shake or whisk until smooth.

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   Season with salt and pepper.

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   To prepare salad:

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   Bring 1 1/4 cups broth (or water) to a boil in a small saucepan.

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   Add couscous, cover, remove from the heat and let stand until the liquid is absorbed, about 5 minutes.

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   Combine 2 1/2 cups water and lentils in another saucepan.

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   Bring to a boil, reduce heat to a simmer, cover and cook until just tender, 15 to 25 minutes.

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    (Green lentils will be done sooner than brown lentils.)

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    Be careful not to overcook the lentils or they will fall apart in the salad.

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    Drain any excess water and let cool for about 10 minutes.

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    If arugula leaves are large, tear into bite-size pieces.

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    Toss arugula (or greens) with 1/4 cup of the vinaigrette in a large bowl, then divide among 4 large plates.

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    In the same bowl, toss the couscous and lentils with another 1/4 cup vinaigrette; divide the mixture among the plates.

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    Top each salad with cucumber, tomatoes and feta and drizzle each with 1 tablespoon vinaigrette.

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    (Cover and refrigerate the remaining 1 cup vinaigrette for up to 1 week.)

* Per serving · 4 servings · Values may vary.

No additional tips available.