Another recipe from Epicurious. Can substitute rice, quinoa or larger couscous as well.
Ingredients: [‘green lentils’, ‘white wine vinegar’, ‘water’, ‘couscous’, ‘salt’, ‘olive oil’, ‘garlic clove’, ‘fresh mint leaves’, ‘arugula’, ‘cherry tomatoes’, ‘feta’]
Quantity of Ingredients: [“1 cup french green lentils or 1 cup brown lentils”,”3 tablespoons white wine vinegar”,”1 1/4 cups water”,”1 cup couscous”,”1/2 teaspoon salt”,”1/4 cup olive oil (preferably extra-virgin)”,”1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt “,”1/2 cup finely chopped fresh mint leaves”,”1 bunch arugula, stems discarded and leaves washed well, spun dry, and chopped “,”2 cups vine-ripened cherry tomatoes, halved “,”1/4 lb feta, crumbled (about 1 cup)”]
Number of Servings: 6
Steps: [‘In a small saucepan simmer lentils in water to cover by 2 inches until tender but not falling apart, 15 to 20 minutes, and drain well.’, ‘Transfer hot lentils to a bowl and stir in 1 tablespoon vinegar and salt and pepper to taste.’, ‘Cool lentils completely, stirring occasionally.’, ‘In a saucepan bring water to a boil and add couscous and salt.’, ‘Remove pan from heat and let couscous stand, covered, 5 minutes.’, ‘Fluff couscous with a fork and transfer to a large bowl. Stir in 1 tablespoon oil and cool completely, stirring occasionally.’, ‘In a small bowl whisk together garlic paste, remaining 2 tablespoons vinegar, remaining 3 tablespoons oil, and salt and pepper to taste.’, ‘Stir lentils and dressing into couscous. Chill salad, covered, at least 3 hours and up to 24.’, ‘Just before serving, stir in remaining ingredients and season with salt and pepper.’]