Mediterranean Lentil & Couscous Salad
1 cup brown or green lentils
3 tablespoons white-wine vinegar
1 1/4 cups water
1 cup couscous
1/2 teaspoon salt
1/4 grapeseed or olive oil
1 larger garlic clove minced
1/4 teaspoon salt
1/2 cup finely chopped mint leaves
1/2 cup finely chopped parsley
1 head Napa Cabbage
2 cups vine-ripened cherry tomatoes halved
1/4 pund feta cheese, crumbled (optional)
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 bowl and stir in 1 tablespoon of vinegar and salt and pepper to taste. Cool lentils completely stirring occassionally.
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 intro a large bowl. Stir in 1 tablespoon oil and vool completely, stirring occassionally.
In a small bowl wish together garlic paste, remaining 2 tablespoons vinegar, remaining 3 tablespoons oil, and salt and pepper to taste. Stirl lentils and dressing into couscous. Chill salad, covered, at least 3 hours and up to 24.
Just before serving, stir in remaining ingredients and season with salt and pepper.