The perfect compromise between a grain and a salad, this refreshing Mediterranean side makes a lovely accompaniment to grilled lamb for a backyard barbecue. Or, highlight its Middle Eastern influences by pairing it with baba ghanoush and a platter of stuffed grape leaves. Add personal touches by substituting your favorite herb for the mint, topping off the salad with a squeeze of lime and a bit of orange zest, or using spinach instead of arugula. However you decide to frame it, you’ll be set up for a nice snack the next day.

　　

Ingredients

Makes 6 servings

　　1 cup lentilles du Puy (French green lentils) or brown lentils

　　3 tablespoons white-wine vinegar

　　1 1/4 cups water

　　1 cup couscous

　　1/2 teaspoon salt

　　1/4 cup olive oil, preferably extra-virgin

　　1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt

　　1/2 cup finely chopped fresh mint leaves

　　1 bunch arugula, stems discarded and leaves washed well, spun dry, and chopped

　　2 cups vine-ripened cherry tomatoes, halved

　　1/4 pound feta, crumbled (about 1 cup)

　　

Step 1

In a small saucepan, simmer the lentils in water to cover by 2 inches until tender but not falling apart, 15 to 20 minutes. Drain well. Transfer the hot lentils to a bowl and stir in 1 tablespoon vinegar and salt and pepper to taste. Cool the lentils completely, stirring occasionally.

　　

Step 2

In a saucepan, bring 1 1/4 cups water to a boil and add the couscous and 1/2 teaspoon salt. Remove the pan from the heat and let couscous stand, covered, 5 minutes. Fluff the couscous with a fork and transfer to a large bowl. Stir in 1 tablespoon oil and cool completely, stirring occasionally.

　　

Step 3

In a small bowl, whisk together the garlic paste, remaining 2 tablespoons vinegar, remaining 3 tablespoons oil, and salt and pepper to taste. Stir the lentils and dressing into the couscous.

　　

Step 4

Just before serving, stir in the herbs, tomatoes, and feta, and season with salt and pepper.

　　

DO AHEAD

Step 5

Chill the SALAD, covered, at least 3 hours and up to 24 hours.

　　The Epicurious Cookbook