Couscous and Lentil Salad with Arugula

Makes 8 to 10 servings

There's enough here to feed a crowd, so it is a great dish to take to a pot luck or picnic.  
vary the greens according to what's available - arugula will add a nice peppery kick and
mesclun provides a mellower flavor.

1 cup green lentils
1/2 teaspoon fine sea salt, plus more to taste
1 cup couscous
1/4 cup lemon juice
3 tablespoons red wine vinegar
1/2 cup olive oil
3 garlic cloves, minced and mashed into a paste with a sprinkle of salt
6 scallions, white and green parts, chopped
2 cups packed arugula or mesclun
1 pint cherry tomatoes, cut into halves
1 cup crumbled feta cheese or rindless chevre

    Place lentils in a medium saucepan and add enough water to cover by 2 inches.  Bring to
a boil over high heat.  Reduce the heat to medium low and simmer until the lentils are just
tender, about 45 minutes.  Drain, rinse under cold water, and transfer to a bowl.

   In the meantime, bring 1 1/4 cups water and the salt to a boil over high heat, and cover
tightly.  Let stand until the couscous is tender and has absorbed the water, about 10
minutes.  Fluff with a fork and stir into the lentils.

   Whisk the lemon juice, vinegar, oil and garlic in a small bowl to combine. Pour over the
lentils and couscous and mix well.  Add the scallions, arugula, and cherry tomatoes and mix.  
Season with salt.  Cover and refrigerate until chilled, at least 2 hours and up to 8 hours.  
Just before serving, mix in the cheese.  Serve chilled.

From the Cooks Garden