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
Tip: Screenshot this list for easy reference while shopping
Instructions
- 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).
- Combine vinaigrette ingredients in a small bowl and whisk until smooth.
- Toss arugula with ¼ cup of the vinaigrette in a large bowl, then divide among four plates.
- 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.
- Drizzle each salad with 1 tablespoon of vinaigrette to serve.