Couscous, Lentil & Arugula Salad with Garlic-Dijon Vinaigrette - 1 Guiding Stars
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One Guiding Star icon One Guiding Star indicates good nutritional value.

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 for lunch.



  • 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


  • 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


  1. Bring broth to a boil in a small saucepan. Add couscous, cover, remove from the heat and let stand until the liquid is absorbed (5 minutes).
  2. Combine vinaigrette ingredients in a small bowl and whisk until smooth.
  3. Toss arugula with ¼ cup of the vinaigrette in a large bowl, then divide among four plates.
  4. Toss the couscous and lentils with another ¼ cup of vinaigrette. Divide the mixture among the plates. Top each salad with cucumber, tomatoes, and feta.
  5. Drizzle each salad with 1 tablespoon of vinaigrette to serve.
Nutritional analysis per serving: Calories 675; Total Fat 32g (41% Daily Value); Saturated Fat 6.5g (34% DV); Trans Fat 0g; Cholesterol 17mg (6% DV); Sodium 740mg (32% DV); Total Carbohydrate 72g (26% DV); Dietary Fiber 9g (32% DV); Total Sugars 5g; Includes 0g Added Sugars (0% DV); Protein 22g; Vitamin D 0% DV; Calcium 15% DV; Iron 25% DV; Potassium 15% DV; Folate 70% DV; Copper 60% DV; Manganese 50% DV.
Recipe by Guiding Stars at
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