Lentil And Couscous Salad

• 1/2 cup red onion, chopped finely
• 1/4 cup lemon juice
• 2 tablespoons red wine vinegar
• 1 cup lentils
• 5 cups water
• 1/3 cup extra virgin olive oil, plus
• 1 tablespoon extra virgin olive oil
• 1 cup couscous
• 4 tablespoons fresh parsley, chopped
• 4 tablespoons of fresh mint, chopped
• 3 scallions, white and light green part only, sliced thin
• salt and pepper

1. Combine red onion, lemon juice and vinegar in large bowl with a pinch of salt.
2. Put lentils and 4 cups of water in pot and bring to boil then simmer for 20 minutes or til lentils are soft.
3. Take off heat and let rest for 5 minutes.
4. Drain and add to onion mixture along with the 1/3 cup of olive oil.
5. Toss well.
6. Bring 1 cup of water to boil, add couscous, take off heat, cover and let stand for 5 minutes.
7. Fluff up the couscous by raking with a fork and adding slowly the 1 T of olive oil. Try to get rid of the clumps.
8. Add the couscous to the lentil mixture along with the parsley, mint and scallions.
9. Salt and pepper to taste.

red onion, lemon juice, red wine vinegar, lentils, water, extra virgin olive oil, extra virgin olive oil, couscous, fresh parsley, mint, scallions, salt

Taken from www.food.com/recipe/lentil-and-couscous-salad-183768 (may not work)