Can be prepared in 45 minutes or less but requires additional unattended time.

　　

Ingredients

Serves 6

　　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 teaspoons 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)

　　*available at specialty foods shops and some supermarkets

　　

Step 1

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

　　

Step 2

In a saucepan bring water to a boil and add couscous and salt. Remove pan from heat and let couscous stand, covered, 5 minutes. Fluff 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 garlic paste, remaining 2 tablespoons vinegar, remaining 3 tablespoons oil, and salt and pepper to taste. Stir lentils and dressing into couscous. Chill salad, covered, at least 3 hours and up to 24.

　　

Step 4

Just before serving, stir in remaining ingredients and season with salt and pepper.