Couscous, Lentil & Arugula Salad With Garlic-dijon Vinaigrette
Lemon brightens the flavor of everything and works very nicely here with the arugula. Lentils and couscous are a filling combination that hold up well with the dressing, making this a great option...
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Cooking tools:
- Saucepan
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Plate
- Chef's knife
- Cutting board
- Spoon
- Fork
- Stove
- Cover
- Colander
Ingredients
- Vinaigrette:
- ½ cup olive oil
- ½ cup lemon juice
- ½ cup red-wine vinegar
- ¼ cup Dijon mustard
- 4 cloves garlic, minced
- ¼ tsp. salt
- Pepper to taste
- Salad:
- 1¼ cup low-sodium vegetable broth
- 1 cup whole-wheat couscous
- 4 cups arugula or mixed salad greens
- 1 cup French lentils, cooked and cooled
- 1 small cucumber, peeled and diced
- 1 cup cherry tomatoes, halved
- ½ cup feta cheese, crumbled
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