Lentil Couscous Salad with Avocado, Heirloom Tomatoes and Arugula

I was on vacation in San Diego last week, and after all the cocktails, chips and cookies, it's time to get back into healthy eating. I had a pack of Trader Joe's cooked lentils on hand and some couscous in the cabinet, and the rest just came from the bins in the fridge. Quick, easy, healthy, filling, easy cleanup: perfection.

1 cup uncooked couscous

5 Tablespoons EVOO

4 Tablespoons white wine vinegar

1 clove garlic, minced

salt and pepper to taste

1 cup cooked lentils

1-2 handfuls arugula

1 cup baby heirloom tomatoes, sliced in half

1/2 cup feta crumbles

1 avocado, chopped

Cook couscous according to package instructions (this takes about 5 min.) Let it cool (make it ahead and put in the fridge if you wish.) Whisk together EVOO, vinegar and garlic in a small bowl. In a large salad bowl, toss couscous, lentils, avocado, tomatoes, feta and arugula with the dressing. Serve immediately, or chill and serve later.