Lentil and Couscous Salald

Lentil and Couscous Salad

1 ½ c. lentils
3 c. water
Bring water and lentils to a boil, reduce heat and simmer until lentils are tender but not mushy; 20-25 minutes.

¾ c. couscous
1/3 c. broth or water
1 T/ olive oil
Bring water/broth and oil to a simmer and stir in couscous. Cover and remove from heat, let stand for 5 minutes then fluff with fork.

1 small red, orange or yellow pepper, seeded, cored and diced
1 shallot, peeled and diced
½ c. diced dried apricots
½ c. currants
½ c. chopped almonds

Saute shallot and pepper until soft, add in currants and apricots, cook for 5 minutes. Stir in almonds and remove from heat.

Dressing: Combine together:
½ c. olive oil
3 T white wine vinegar
3 T. lemon juice
2 T. lemon zest
1 t. cumin
1 clove garlic, mashed
2 T. fresh oregano, minced
salt and pepper to taste

In a large bowl, combine lentils, couscous and pepper/apricot mixture, stir to combine. Pour dressing over and toss gently. Chill or serve at room temp. Top with toasted almonds if desired.

Mix in one cup cooked wheatberries, if desired. Your choice.

Recipe Notes:
The original recipe called for the tiny french green lentils, but I used the larger brown ones because it was what I had on hand. Sub in any kind or color you like. You could even use a flavored couscous. Mix up the dried fruit too; cranberries might be yummy. Or omit it all together.

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