"Whole Package" Protein Packed Lentil Couscous Salad

Hi-ya friends!Ok, I guess I spoke too soon in my last post about summer officially being here because all the rains were gone....

it POURED today... a full-on winter storm in N. Cali...what's up?  I have 3 new cans of spray paint sitting on my porch feeling neglected!

I don't know if this happens to you, but a lot of times when we get working on a project, we get so involved that we sometimes neglect everything else work through meals, ask the kids to entertain themselves for 12 hours straight, and let the house go to, well, some other place that I don't like that much.  But in the midst of the chaos last week during my huge master bedroom remodel {which by the way I owe you a TON of pictures of, I know- sorry!} I was able to make a super healthy, tasty, home-cooked meal in under 15 minutes!

Whole Package Lentil Couscous Salad

I'm into this "whole package" idea lately...like my "Whole Package Mediterranean Orzo Salad".  I like not having tiny left over containers in the fridge with a half cup of this or quarter cup of that...which, 9 times out of 10 {shhh, please don't tell my husband} sit in there until they are moldy and then I feel less guilty about throwing them out.  Ok, now on to the recipe:

Ingredients:

~1 package already cooked lentils from TJs refrigerator section {approx. 2 1/2 cups, cooked}

~1 package already cooked tempeh from TJs refrigerator section {8 oz block}

~1 box of TJs Israeli Couscous near the pasta section {8 oz. dry}

~a bag of TJs arugula {5 ounces}
~a pint of cherry tomatoes, halved

~1 container of prepared pesto from TJs refrigerator section {7 oz.}

~1/4 cup (maybe a tad more?) red wine or raspberry vinegar

~2-3 TBS olive oil {or more!}

~salt and pepper

Directions:

Cook the couscous according to package.  Drain and add olive oil to it immediately.

Mix pesto with the red wine vinegar and some salt and pepper {and a tad more olive oil if you aren't totally calorie counting}.

Mix all of the other things together and then drizzle with the pesto/vinegar sauce.

Turned out pretty yummy! And honestly, to my surprise, all 3 of my kids requested seconds!  

 

Side notes: this would taste yummy with crumbled feta cheese...I just didn't have any on hand.  Also, I served mine and my husband's over a bed of more arugula and greens from our garden...and drizzled with a little more vinegar and olive oil. 

Sorry, I only have one picture for you today!  I literally cranked this out in 13 minutes {the couscous takes 12 min. to cook} and since I was feeding my children at 8pm, I didn't want to waste any time taking blog pictures... they had already put up with enough for one day!

Now, pray for no rain tomorrow!  Smile!!