There’s enough here to feed a crowd, so it is a great dish to take to a potluck or picnic. Vary the greens according to what’s available – arugula will add a nice peppery kick and meslcun provides a mellower flavor.

1 cup green or brown lentils
½ teaspoon salt
1 cup couscous
¼ cup fresh lemon juice
3 tablespoon red wine vinegar
¼ cup olive oil
2 garlic cloves, minced and mashed
6 scallions, coarsely chopped
2 cups Arugula coarsely chopped
1 pint cherry tomatoes, cut into halves
1 cup crumbled feta or rindless chevre

Place the lentils in a medium saucepan and add enough water to cover by 2 inches. Bring to a boil over high heat. Reduce the heat to medium low and simmer until the lentils are just tender, about 45 minutes. Drain and rinse under cold water, and transfer to a bowl.

In the meantime, bring 1 ½ cups water and the salt to a boil over high heat. Stir in the couscous, remove from the heat and cover tightly. Let stand until the couscous is tender and has absorbed the water, about 10 minutes. Fluff with a fork and stir in to the lentils. Whisk the lemon juice, vinegar, oil and garlic in a small bowl to combine. Pour over the lentils and couscous and mix well. Add the scallions, arugula, and cherry tomatoes and mix. Season with the salt. Cover and refrigerate until chilled, at least 2 hours and up to 8 hours. Just before serving, mix in the cheese. Serve chilled.