1. In a small 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 vinegar and salt and pepper to taste. 3. Cool lentils completely, stirring occasionally. 4. In a saucepan bring water to a boil and add 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. Stir in 1 tablespoon oil and cool completely, stirring occasionally. 7. In a small bowl whisk together garlic paste, remaining 2 tablespoons vinegar, remaining 3 tablespoons oil, and salt and pepper to taste. 8. Stir lentils and dressing into couscous. Chill salad, covered, at least 3 hours and up to 24. 9. Just before serving, stir in remaining ingredients and season with salt and pepper. ---------------------------------------------------------------------------
Nutrition
Ingredients
