Lentil and Couscous Salad With Arugula - Whole Foods |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Tasty salad - high in fiber, low in fat. Add diced grilled chicken breast and you've got a complete meal! Recipe from Whole Foods. Ingredients:
3/4 cup dried green lentil |
3 3/4 cups water, divided |
1/2 cup couscous |
2 teaspoons extra virgin olive oil |
2 cups packed baby arugula leaves (about 2 ounces) |
1 cup cherry tomatoes, halved |
1/4 cup prepared basil pesto |
1 1/2 tablespoons red wine vinegar |
1/4 teaspoon sea salt |
1/2 teaspoon freshly ground black pepper |
Directions:
1. Put lentils and 3 cups water into a small pot and bring to a boil. Reduce heat, cover and simmer until tender but not falling apart, about 15 minutes. Drain, rinse in cold water and drain again.
2. Meanwhile, bring remaining 3/4 cup water to a boil in a small pot then pour over couscous in a large, heatproof bowl, cover and set aside for 10 minutes. Uncover, add oil and fluff with a fork. Set aside to let cool, then add cooked lentils, arugula and tomatoes and toss gently to combine.
3. In a small bowl, whisk together pesto, vinegar, salt and pepper. Just before serving, drizzle pesto mixture over salad and toss to coat.
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