 | Arugula and Couscous Salad Bring 1 1/2 cups water to boil; remove from heat and add 1 cup couscous and cover. When the liquid is absorbed, about 10 minutes, transfer to a salad bowl and toss with juice of 2 lemons, 1/8 cup red wine vinegar and 1/4 cup olive oil. Add 1 cup cooked lentils, 2 cups chopped Garden arugula, 4 finely minced scallions, 1 diced cucumber and 1 pint cherry tomatoes, halved. Just before serving, add 1/2 cup feta cheese, toss and serve. -Ellen Ecker Ogden, author of From the Cook's Garden cookbook |