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Couscous, Lentil and Arugula Salad with Garlic-Dijon Vinaigrette

Source: © EatingWell Magazine
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Active Time:  30 Minutes
Total Time:  50 Minutes
  4 servings, about 2 cups each
This hearty combination of whole-wheat couscous and lentils perched atop a lightly dressed bed of arugula makes a tasty vegetarian main-course salad. The lemony vinaigrette is especially good for bringing out the spicy notes of the arugula.

Make Ahead Tip: Cover and refrigerate the vinaigrette (Step 1) for up to 1 week.
For Vinaigrette:
1/2 cup extra-virgin olive oil
1/2 cup lemon juice
1/2 cup red-wine vinegar
1/4 cup Dijon mustard
4 small cloves  garlic, minced
1/2 teaspoon salt
Freshly ground pepper to taste
For Salad:
1 1/4 cups vegetable broth or water
1 cup whole-wheat couscous
2 1/2 cups water
1 cup French green lentils or brown lentils, rinsed
4 cups arugula, any tough stems removed, or mixed salad greens
1 small cucumber, peeled, seeded and diced
1 cup cherry tomatoes, halved
1/2 cup crumbled feta cheese
Couscous, Lentil and Arugula Salad with Garlic-Dijon Vinaigrette Recipe at
To prepare vinaigrette: Combine oil, lemon juice, vinegar, mustard and garlic in a blender, a jar with a tight-fitting lid or a medium bowl. Blend, shake or whisk until smooth. Season with salt and pepper.

To prepare salad: Bring 1 1/4 cups broth (or water) to a boil in a small saucepan. Add couscous, cover, remove from the heat and let stand until the liquid is absorbed, about 5 minutes.

Combine 2 1/2 cups water and lentils in another saucepan. Bring to a boil, reduce heat to a simmer, cover and cook until just tender, 15 to 25 minutes. (Green lentils will be done sooner than brown lentils). Be careful not to overcook the lentils or they will fall apart in the salad. Drain any excess water and let cool for about 10 minutes.

If arugula leaves are large, tear into bite-size pieces. Toss arugula (or greens) with 1/4 cup of the vinaigrette in a large bowl, then divide among 4 large plates. In the same bowl, toss the couscous and lentils with another 1/4 cup vinaigrette; divide the mixture among the plates. Top each salad with cucumber, tomatoes and feta and drizzle each with 1 tablespoon vinaigrette. (Cover and refrigerate the remaining 1 cup vinaigrette for up to 1 week).

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 04/01/2009
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Nutrition Facts per Serving
Yield:   4 servings, about 2 cups each
Calories: 549
Fat. Total: 18g
Protein: 22g
Carbohydrates, Total: 79g
Fat, Saturated: 5g
Fiber: 15g
Cholesterol: 17mg
Sodium: 579mg
% Cal. from Fat: 30%
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