Lentil and Couscous Salad with Arugula

Serves 6
Time 20 min
Lentil and Couscous Salad with Arugula

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:

VegetarianVegetarian
Sugar ConsciousSugar Conscious

Ingredients

    3/4 cupgreen lentils
    1/2 cupwhole wheat or regular couscous
    2 teaspoonsextra-virgin olive oil
    2 cupspacked baby arugula leaves (about 2 ounces)
    1 cupcherry tomatoes, halved
    1/4 cupprepared basil pesto
    1 1/2 tablespoonsred wine vinegar
    1/4 teaspoonfine sea salt
    1/2 teaspoonground black pepper

Exclusively for Prime members in select ZIP codes.

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

9g

Saturated Fat

1.5g

Cholesterol

5mg

Sodium

480mg

Total Carbohydrate

29g

Dietary Fiber

9g

Total Sugars

3g

Protein

10g

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.