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!
Couscous, Lentil & Arugula Salad with Garlic-Dijon Vinaigrette
From EatingWell: March/April 2009
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.
3 Reviews for Couscous, Lentil & Arugula Salad with Garlic-Dijon Vinaigrette
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.
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.