Couscous, Lentil and Mixed Green Salad with Garlic Dijon Vinaigrette

1. 1

   For the salad:

2. 2

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

3. 3

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

4. 4

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

5. 5

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

6. 6

   (Brown lentil should be cooked longer.)

7. 7

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

8. 8

   Drain any excess water and let cool for 10 minutes.

9. 9

   If mixed green leaves are too big, tear into bite-size pieces.

10. 10

    Toss mixed greens with 1/4 cup of the vinaigrette in a large bowl, then divide evenly among 4 large serving plates.

11. 11

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

12. 12

    Top each salad with diced cucumber, halved tomatoes and crumbled feta, drizzling each with 1 tablespoon vinaigrette.

13. 13

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.