Mediterranean couscous and lentils

Ingredients
  • 1 cup lentils
  • 1 1/4 cups water
  • 1 cup couscous
  • 1/2 teaspoon salt
  • 3 tablespoons vinegar
  • 3 tablespoons olive oil
  • 2 cloves garlic, pressed
  • 1/2 cup fresh parsley, chopped
  • 1 bunch spinach, chopped 
  • 3 tomatoes, chopped
  • 1 cup crumbled feta cheese


    Instructions
    1. Cook lentils until tender but not mushy.
    2. Boil water and salt; pour over couscous and cover. Let stand 5 minutes. 
    3. Combine vinegar, oil, garlic, and salt and pepper to taste.
    4. Combine all ingredients and serve. 


    (Adapted from this recipe.)