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Couscous Salad with Arugula
- 1 cup green lentils
- 1/2 teaspoon fine sea salt plus more to taste
- 1 cup couscous
- 1/4 cup lemon juice
- 3 tablespoons red wine vinegar
- 1/4 cup olive oil
- 2 garlic cloves minced and mashed into a paste with a sprinkle of salt
- 6 scallions white and green parts, chopped
- 2 cups packed coarsely chopped arugula or mesclun
- 1 pint cherry tomatoes cut into halves
- 1 cup crumbled feta cheese or rindless chevre
Directions:View on PBS Food
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