Black Lentil And Couscous Salad

• 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.

black lentils, water, couscous, salt, cherry tomatoes, golden raisins, red onion, cucumber, parsley, fresh mint, lemon rind, lemon juice, extravirgin olive oil

Taken from www.myrecipes.com/recipe/black-lentil-couscous-salad (may not work)