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.)