- 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
- Place the lentils in a medium saucepan and add enough water to cover by 2 inches. Bring to a boil over high heat.
- 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.
- 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.
- Let stand until the couscous is tender and has absorbed the water, about 10 minutes. Fluff with a fork and stir into the lentils.
- Whisk the lemon juice, vinegar, oil, and garlic in a small bowl to combine. Pour over the lentils and couscous and mix well.
- Add the scallions, arugula, and cherry tomatoes and mix. Season with the salt.
- Cover and refrigerate until chilled, at least 2 hours and up to 8 hours. Just before serving, mix in the cheese. Serve chilled.
Chef Ellen Ecker Ogden notes: There's enough here to feed a crowd, so it is a great dish to take to a potluck or picnic. Vary the greens according to what's available — arugula will add a nice peppery kick and mesclun provides a mellower flavor.
This segment appears in show #2914.
Recipe reprinted from From the Cook's Garden, William Morrow 2003
© 2003 Ellen Ecker OgdenUsed with permission