Couscous and Lentil Salad

Ingredients

• 1 cup (240 ml) brown lentils
• 3 tablespoons (45 ml) lemon juice
• 1 1/4 cups (300 ml) water
• 1 cup (240 ml) couscous I used israeli couscous,
• 1/2 teaspoons (2.5 ml) salt
• 1/4 cup (60 ml) olive oil
• 1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon (1 ml) salt
• 1/2 cup (120 ml) finely chopped fresh parsley
• 2 cups (480 ml) vine-ripened cherry tomatoes, halved
• 1 cup (240 ml) cucumber small dice
• 1 green onion small dice
• 1/2 cup (120 ml) sliced olives

Method

1. In a small saucepan, simmer the lentils in water to cover by 2 inches (5 cm) until tender but not falling apart, 15 to 20 minutes, then drain well.
2. Transfer the hot lentils to a bowl and stir in 1 tablespoon (15 ml) lemon juice and salt and pepper to taste. Cool the lentils completely, stirring occasionally.
3. In a saucepan, bring the water to a boil and add the couscous and salt. Remove the pan from the heat and let the couscous stand, covered, 5 minutes.
4. Fluff the couscous with a fork and transfer it to a large bowl. Stir in 1 tablespoon (15 ml) oil and cool completely, stirring occasionally.
5. If using Israeli couscous, follow the instructions on the package.
6. In a small bowl, whisk together the garlic paste, the remaining 2 tablespoons (30 ml) lemon juice, the remaining 3 tablespoons (45 ml) oil, and salt and pepper to taste.
7. Stir the lentils and dressing into the couscous. Chill the salad, covered, at least 3 hours and up to 24.
8. Just before serving, stir in the remaining ingredients and season with salt and pepper.