Yield: 6 servings (serving size: 1 cup)

Ingredients:

  • 1/2 cup dried black lentils
  • 5 cups water, divided
  • 3/4 cup uncooked couscous
  • 3/4 teaspoon salt, divided
  • 1 cup cherry tomatoes, quartered
  • 1/3 cup golden raisins
  • 1/3 cup finely chopped red onion
  • 1/3 cup finely chopped cucumber
  • 1/4 cup chopped fresh parsley
  • 3 tablespoons chopped fresh mint
  • 1 teaspoon grated lemon rind
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil

Preparation:

  1. Rinse lentils with cold water; drain. Place lentils and 4 cups water in a large saucepan; bring to a boil.
  2. Reduce heat, and simmer 20 minutes or until tender. Drain and rinse with cold water; drain.
  3. Bring remaining 1 cup water to a boil in a medium saucepan; gradually stir in couscous and 1/4 teaspoon salt.
  4. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
  5. Combine lentils, couscous, remaining 1/2 teaspoon salt, tomatoes, and remaining ingredients in a large bowl.