Yield: 6 servings (serving size: 1 cup)
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
1. Rinse lentils with cold water; drain. Place lentils and 4 cups water in a large saucepan; bring to a boil. Reduce heat, and simmer 20 minutes or until tender. Drain and rinse with cold water; drain.
2. Bring remaining 1 cup water to a boil in a medium saucepan; gradually stir in couscous and 1/4 teaspoon salt. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Combine lentils, couscous, remaining 1/2 teaspoon salt, tomatoes, and remaining ingredients in a large bowl.