Mediterranean Couscous And Lentil Salad

• 1 cup dried lentils
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 1 1/2 cups uncooked couscous
• 1 cup diced red bell pepper
• 1 cup chopped fresh mint
• 1/2 cup chopped fresh parsley
• 1/2 cup chopped green onions
• 1/2 cup fresh lemon juice
• 1/4 cup olive oil
• 1 tablespoon Dijon mustard
• 1 1/2 teaspoons minced garlic
• 1/2 teaspoon black pepper
• 1 cup (4 ounces) crumbled feta cheese

1. Place lentils in a large saucepan; cover with water 2 inches above lentils. Bring to a boil; cover, reduce heat, and simmer 25 to 30 minutes or until tender. Drain well; cool.
2. Bring broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
3. Combine lentils, couscous, bell pepper, and next 3 ingredients in a large bowl; stir gently.
4. Combine lemon juice and next 4 ingredients in a small bowl. Pour lemon juice mixture over couscous mixture; stir gently. Stir in cheese.

dried lentils, chicken broth, couscous, red bell pepper, fresh mint, parsley, green onions, lemon juice, olive oil, mustard, garlic, black pepper, feta cheese

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