Hurricane Marilyn's Couscous and Lentil Salad

• 1 cup lentils
• 3 tablespoons fresh lemon juice
• 1 1/4 cups water
• 1 cup couscous
• 1/2 teaspoon salt
• 1/4 cup olive oil
• 1 large garlic clove
• 1 small head romaine
• 1 lemon
• 6 plum tomatoes
• 1/4 cup chopped fresh mint leaves
• 3/4 cup crumbled Roquefort or other blue cheese (about 3 ounces)

1. In a saucepan simmer lentils in water to cover by 2 inches until tender but not falling apart, 15 to 20 minutes, and drain well.
2. Transfer hot lentils to a bowl and stir in 1 tablespoon lemon juice and salt and pepper to taste.
3. Cool lentils, stirring occasionally.
4. In saucepan bring 1 1/4 cups water to a boil and stir in couscous and salt.
5. Remove pan from heat and let couscous stand, covered, 5 minutes.
6. Fluff couscous with a fork and transfer to a large bowl.
7. Stir in 1 tablespoon oil and cool, stirring occasionally.
8. Mince and mash garlic with salt to taste and in a small bowl whisk together with remaining 2 tablespoons lemon juice and 3 tablespoons oil and salt and pepper to taste.
9. Stir lentils and dressing into couscous.
10. Chill salad, covered, at least 3 hours and up to 24.
11. Just before serving, shred romaine and cut lemon and each tomato into 6 wedges.
12. Stir mint and cheese into salad and season with salt and pepper.
13. Arrange romaine on a platter and top with salad.
14. Arrange tomato and lemon wedges around salad.

lentils, lemon juice, water, couscous, salt, olive oil, garlic, head romaine, lemon, tomatoes, mint leaves, cheese

Taken from www.epicurious.com/recipes/food/views/hurricane-marilyns-couscous-and-lentil-salad-14177 (may not work)