Cherry Tomato And Lentil Couscous Salad

• 2 tsp Olive oil
• 1 red onion, finely chopped
• 3 tsp balsamic vinegar
• 2 tsp brown sugar
• 100g (1/2 cup) couscous
• 125ml (1/2 cup) boiling water
• 1x400 can brown lentils, rinsed and drained
• 1 cup chopped fresh mint
• 8 fresh dates, pitted, thinly sliced
• 55g (1/3 cup) sunflower seed kernels
• 1x250g punnet cherry tomatoes, quartered
• 1 tbs finely grated lemon rind
• 80ml (1/3 cup) fresh lemon juice
• Low fat natural yoghourt, to serve
• Lebanese bread, to serve

1. 1. Heat the oil in a non-stick frying pan over medium heat. Add the onion and cook, stirring, for 5 minutes or until golden. Add the vinegar and sugar and cook, stirring, for 1 minute.
2. 2. Meanwhile, place the couscous in a heatproof bowl. pour over the boiling water. Cover and set aside for 5 minutes or until all the liquid is absorbed. Use a fork to separate the grains.
3. 3. Add the onion mixture, lentils, parsley, mint, dates, sunflower seed kernels, tomato, lemon rind and lemon juice to couscous. Toss until just combined. Season with salt and pepper.
4. 4. Divide the salad among serving bowls. Top with Yoghourt and serve with bread.

olive oil, red onion, balsamic vinegar, brown sugar, couscous, boiling water, brown lentils, fresh mint, dates, sunflower, punnet cherry tomatoes, lemon rind, natural yoghourt, lebanese bread

Taken from www.epicurious.com/recipes/member/views/cherry-tomato-and-lentil-couscous-salad-1274254 (may not work)