Directions:

1. For the lentils: Cover lentils with the 2 cups of water in a small saucepan. They should be covered by 2 inches. Simmer the lentils until tender, about 15 to 20 minutes. Drain well. Transfer the hot lentils to a bowl and stir in vinegar. Salt and pepper to taste. Cool the lentils completely, stirring occasionally. Reserve until needed.
2. For the couscous: Bring 1 ¼ cup water to a boil in a saucepan and add the couscous and salt, stirring constantly. Remove the pan from heat and let couscous stand, covered, for 5 minutes. Fluff the couscous with a fork and transfer to a large bowl. Stir in the oil and cool completely, stirring occasionally. Reserve until needed.
3. For the dressing: Mash the minced garlic with the salt to make a paste. In a small bowl, whisk together garlic paste, vinegar, olive oil, and pepper. Stir the lentils and dressing into the couscous. Chill the salad, covered, for at least 3 and up to 24 hours.
4. For the eggplant chips: Cut the eggplant into thin slices. Toss the eggplant in 2 tablespoons of olive oil. Heat a large sauté pan over medium-high heat. Dredge the eggplant slices in flour and shake off excess flour. Sauté eggplant in the remaining 3 tablespoons of olive oil until crisp and golden brown. Drain
on paper towels to soak up excess oil. Reserve until needed.
5. To assemble: Just before serving, mix the crumbled feta cheese, halved cherry tomatoes and chopped mint into the chilled couscous/lentil mixture. Divide the couscous
and lentil mixture between 6 chilled bowls. Garnish the couscous and lentil salad with the arugula leaves. Top each salad with 1 tablespoon chopped kalamata olives and garnish each salad with an eggplant chip. Serve immediately.