Mediterranean Couscous and Lentil Salad

Ingredients

• 1 cup couscous 
• 1.3 cups water 
• 0.5 cup mint leaves fresh finely chopped
• 1 cup brown lentils french ( green lentils)
• 2 cups cherry tomatoes halved
• 1 large garlic clove with 1/4 teaspoon salt minced mashed
• 0.5 teaspoons salt 
• 1 cup feta cheese crumbled
• 3 tablespoons citrus champagne vinegar 
• 1 bunch arugula dry washed chopped well
• 0.3 cup olive oil extra-virgin (preferably )
• 6 servings frangelico 
• 6 servings frangelico 

Equipment

• bowl
• frying pan
• sauce pan
• whisk

Directions

1. 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.
2. Transfer hot lentils to a bowl and stir in 1 tablespoon vinegar and salt and pepper to taste. Cool lentils completely, stirring occasionally.
3. In a saucepan bring water to a boil and add couscous and salt.
4. Remove pan from heat and let couscous stand, covered, 5 minutes. Fluff couscous with a fork and transfer to a large bowl. Stir in 1 tablespoon oil and cool completely, stirring occasionally.
5. In a small bowl whisk together garlic paste, remaining 2 tablespoons vinegar, remaining 3 tablespoons oil, and salt and pepper to taste. Stir lentils and dressing into couscous. Chill salad, covered, at least 3 hours and up to 2
6. Just before serving, stir in remaining ingredients and season with salt and pepper.