Add diced grilled chicken breast or seasoned tempeh to make this salad a complete meal. It's also a great healthful option to bring along for a potluck.
Special Diets:
Ingredients
Method
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.
Meanwhile, bring 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.
In a small bowl, whisk together pesto, vinegar, salt and pepper.
Just before serving, drizzle pesto mixture over salad and toss to coat.
Nutritional Info
Serving Size
Calories
230
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.