Goat cheese and lentil salad

Justin and I typically have a fridge that is devoid of anything edible except beer and plain Greek yogurt, the latter being the only thing he won't eat, i.e. my new breakfast staple. However, given parent visits, Holly's birth, and parties, our fridge is actually somewhat stocked. Since we're leaving for our honeymoon in a week (Spain), it's time to cook!

I first made this recipe in grad school and it is one of the only recipes I can make from memory. It's an excellent side, easy to make, good for you, and has goat cheese and garlic. Goat cheese and garlic don't need an excuse!

Goat cheese lentil salad

2 cups lentils (uncooked)
1 cup cous cous (uncooked)
4 ounces goat cheese
1 bunch arugula (see instructions for washing below)
1 pint cheery tomatoes
1 bunch basil
2 lemons
3 cloves garlic

Cut off stems of arugula and place in bowl of cold water. Swish around, wait 5 minutes, remove arugula, dump water, rinse bowl and repeat. Trust me - arugula bunches have tons of grit and dirt. Repeat until you can see no sand in the bottom of the bowl. Once finished, remove and drain.

Cover lentils with 2 inches of water. Bring to a boil, cover, remove from heat, and let stand for 1 hour. Boil 1 1/4 cups water. Add cous cous, remove from heat, cover, and let stand 5 minutes. Fluff with fork and pour into bowl. Crumble goat cheese and add to bowl with cous cous. Wait until it warms a bit and stir.

While waiting on the lentils, quarter cherry tomatoes, slice basil and arugula into threads, and mince garlic.

Drain lentils and add to cous cous mixture. Stir. Add juice of one lemon. (I thought 1 lemon wasn't enough acid. Add another if you agree.) Add remaining ingredients, stir, and salt to taste. Yum!