Lemon Couscous and Arugula Salad

I have been on a lemon kick lately. And it’s feeling like summer. So I wanted to try a new salad fit for dinner. I found something similar to this on Pinterest but of course when I went to get the recipe - it wasn’t there. So I was left with a picture. I added a grocery list since you make three separate things and use like ingredients for each part. Hopefully, this helps your brain hurt a little less. This made about 3 servings. So here we go...inspiration from Pinterest.

Grocery list (made about 3 servings):

• 1 lemon
• 1 large container of broth (at least 2 cups)
• salt
• pepper
• 1 English cucumber
• avocado oil
• 4 garlic cloves
• lentils, uncooked
• couscous, uncooked
• 1 brick of mozarella, or container of feta, or goat cheese
• pine nuts

Ingredients:

For the lentils:

• 1 & 1/2 cup lentils, uncooked
• 1 cup broth (or till lentils are covered)
• Dash of oil (I used avocado oil)
• 1/4 tsp. salt

For the couscous:

• 1 cup couscous, uncooked
• bit of oil (I used avocado oil) for the bottom of the pan
• 2 minced large garlic cloves
• dash of salt
• 1 cup of broth
• juice of 1/2 a lemon

 For the Salad:

• 1 container of Arugula Salad
• Juice from 1/2 of a lemon
• 1/4 cup avocado oil
• 2 cloves of garlic minced
• salt
• pepper
• 2 tbsp. of rice wine vinegar
• 1/2 an English Cucumber, sliced and quartered
• 1/2 brick of mozzarella cheese (you could use feta or goat cheese too)
• 1/2 cup of pine nuts

 

Recipe:

1. First start the lentils. In a 2 qt. saucepan, boil the broth. Add the lentils, dash of oil, 1 minced garlic clove, and salt. Bring back to a boil. Cover with a lid, vented, and turn down to a low simmer. Simmer for 15 minutes.
2. In a small saucepan, add a bit of oil to the pan and turn on medium heat.  Once heated, add the couscous and saute until just a tad browned (about 5 minutes). Take the cup of broth and heat it up in the microwave for about 1 minute. Once couscous is browned, slowly add the warmed broth, lemon juice, minced garlic cloves, salt. Cover with a lid and simmer on low for about 12 minutes or until liquid is absorbed.
3. In the meantime, you can put the salad into a large bowl. Chop 1/2 the English Cucumber - first quartered and then sliced into bite size. Sprinkle the cucumber, cheese, pine nuts, saving just a bit of each to top off the salad.
4. To make the dressing: juice half of a lemon and add into a measuring cup. Then add 1/4 cup olive oil, 1 minced garlic clove, salt, pepper, and rice wine vinegar. Mix up really well. Pour over the salad mixture.
5. When couscous and lentils are finished: serve salad up into serving bowls. Then add drained lentils and couscous to each bowl. Sprinkle with a tad of pine nuts, cucumbers and cheese. All done! 

 ***For storing: I saved the salad mixture, lentils, and couscous each into separate containers.  That way you can reheat each individually for your leftovers...if there are any!