Couscous Salad with Arugula

Ingredients

• 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
• 1/4 cup olive oil
• 2 garlic cloves minced and mashed into a paste with a sprinkle of salt
• 6 scallions white and green parts, chopped
• 2 cups packed coarsely chopped arugula or mesclun
• 1 pint cherry tomatoes cut into halves
• 1 cup crumbled feta cheese or rindless chevre

Instructions

1. 1
   Place the lentils in a medium saucepan and add enough water to cover by 2 inches. Bring to a boil over high heat.
2. 2
   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.
3. 3
   In the meantime, bring 1 1/4 cups water and the salt to a boil over high heat. Stir in the couscous, remove from the heat, and cover tightly.
4. 4
   Let stand until the couscous is tender and has absorbed the water, about 10 minutes. Fluff with a fork and stir into the lentils.
5. 5
   Whisk the lemon juice, vinegar, oil, and garlic in a small bowl to combine. Pour over the lentils and couscous and mix well.
6. 6
   Add the scallions, arugula, and cherry tomatoes and mix. Season with the salt.
7. 7
   Cover and refrigerate until chilled, at least 2 hours and up to 8 hours. Just before serving, mix in the cheese. Serve chilled.