Lentil and Couscous Salad With Arugula - Whole Foods

Lentil and Couscous Salad With Arugula - Whole Foods

Ingredients:
lentils, raw
water, bottled, generic
couscous, dry
oil, olive, salad or cooking
arugula, raw
cherries, sweet, raw
sauce, pesto, classico, basil pesto, ready-to-serve
vinegar, red wine
salt, table
spices, pepper, black

Directions:
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 remaining 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.