Ingredients
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1/2 cup red onion, chopped finely
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1/4 cup lemon juice
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2 tablespoons red wine vinegar
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1 cup lentils
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5 cups water
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1/3 cup extra virgin olive oil, plus
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1 tablespoon extra virgin olive oil
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1 cup couscous
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4 tablespoons fresh parsley, chopped
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4 tablespoons of fresh mint, chopped
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3 scallions, white and light green part only, sliced thin
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salt and pepper
Instructions
- Combine red onion, lemon juice and vinegar in large bowl with a pinch of salt.
- Put lentils and 4 cups of water in pot and bring to boil then simmer for 20 minutes or til lentils are soft.
- Take off heat and let rest for 5 minutes.
- Drain and add to onion mixture along with the 1/3 cup of olive oil.
- Toss well.
- Bring 1 cup of water to boil, add couscous, take off heat, cover and let stand for 5 minutes.
- 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.
- Add the couscous to the lentil mixture along with the parsley, mint and scallions.
- Salt and pepper to taste.