Ingredients
3 1/3
cups water
1/2
cup dried red lentils, sorted, rinsed
2
teaspoons olive oil
1/4
teaspoon salt
1
cup uncooked whole wheat couscous (from 11-oz box)
3
tablespoons olive oil
3
tablespoons seasoned rice vinegar
1
teaspoon Dijon mustard
1
clove garlic, finely chopped
1
medium carrot, finely chopped (1/2 cup)
4
medium green onions, finely chopped (1/4 cup)
1/4
cup chopped walnuts, toasted
2
tablespoons chopped fresh parsley
1
tablespoon chopped fresh or 1 teaspoon crushed dried tarragon leaves
Preparation
In 1-quart saucepan, heat 2 cups of the water to boiling. Stir in lentils; reduce heat to low. Cook 10 to 12 minutes or until just tender. Drain; cool 15 minutes.
Meanwhile, in 1-quart saucepan, heat remaining 1 1/3 cups water, 2 teaspoons oil and the salt to boiling. Stir in couscous; remove from heat. Cover; let stand 5 minutes. Fluff couscous lightly with fork. Cool 10 minutes.
Meanwhile, in medium bowl, beat 3 tablespoons oil, the vinegar, mustard and garlic with wire whisk until blended. Stir in carrot, onions, walnuts, parsley and tarragon. Stir in lentils and couscous. Serve immediately or refrigerate until serving.
