Couscous, Lentil & Arugula Salad With Garlic-Dijon Vinaigrette

Combine oil, lemon juice, vinegar, mustard and garlic in a blender, a jar with a tight-fitting
lid or a medium bowl.

Blend, shake or whisk until smooth. Season with salt and pepper. To prepare salad Bring
1 cups broth to a boil in a small saucepan.

Add couscous, cover, remove from the heat and let stand until the liquid is absorbed,
about 5 minutes.Combine 2 1/2 cups water and lentils in another saucepan.

Bring to a boil, reduce heat to a simmer, cover and cook until just tender, 15 to 25
minutes.

Be careful not to overcook the lentils or they will fall apart in the salad

Drain any excess water and let cool for about 10 minutes.If arugula leaves are large, tear
into bite-size pieces.

Toss arugula (or greens) with cup of the vinaigrette in a large bowl, then divide
among 4 large plates.

In the same bowl, toss the couscous and lentils with another 1/4 cup vinaigrette, divide
the mixture among the plates.

Top each salad with cucumber, tomatoes and feta and drizzle each with 1 tablespoon
vinaigrette!