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.

Ellen Ecker Ogden
Source: EatingWell Magazine, March/April 2009


Recipe Summary

50 mins




Instructions Checklist
  • 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.)


Make Ahead Tip: Cover and refrigerate the vinaigrette (Step 1) for up to 1 week.

Nutrition Facts

505 calories; protein 21.2g; carbohydrates 70.4g; dietary fiber 14.4g; sugars 5.7g; fat 17.8g; saturated fat 4.5g; cholesterol 16.7mg; vitamin a iu 993.5IU; vitamin c 14.8mg; folate 39.2mcg; calcium 181.5mg; iron 4.8mg; magnesium 24.4mg; potassium 628mg; sodium 597.9mg; thiamin 0.1mg.

Reviews (3)

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3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Tasty Versatile & Healthy Salad I have made this salad several times each time a little differently. It tastes good over any kind of greens not just arugula. The dressing is easy to prepare and keeps well in the frig. You can use other veggies replace the coucous with quinoa and/or leave out the cheese to make it vegan. Olives or capers make a good addition too. Pros: Easy to make easy to adapt filling tasty Cons: none Read More
Rating: 4 stars
Loved It! I loved this salad! I used chickpeas instead of lentils and they worked really well. It was really easy to make and I would definitely make it again. Read More
Rating: 4 stars
Tasty great flavor combinations & healthy We happened to have fresh goat milk feta from the farmers market. This was the perfect addition to balance the flavor and added heartiness to the dish. We also had splurged at the market for fresh Syrian artisan jalepeno jack bread. It was a great compliment to this dish! Read More