Mediterranean Couscous Lentil Salad with Eggplant Chips - Love of Food

Ingredients

• 1 cup green or brown lentils
• 1 tablespoon white wine vinegar
• 1⁄8 teaspoon salt
• pinch ground black pepper
• 1 cup couscous
• 3⁄4 teaspoon salt
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1⁄4 teaspoon salt
• 2 tablespoons white wine vinegar
• 3 tablespoons olive oil (preferably extra-virgin)
• 1 Japanese eggplant, cut into 1⁄8 inch slices
• 5 tablespoons olive oil, divided use
• 1⁄4 cup all-purpose flour
• 1 cup feta cheese, crumbled
• 2 cups cherry tomatoes, halved
• 1⁄2 cup chopped mint
• 1 bunch baby arugula, washed and dried
• 6 tablespoons kalamata olives, pitted and chopped