Lentil Couscous Salad

Good morning, everyone.  I found a recipe online the other day for a lentil couscous salad and thought I’d make some changes and give it a try.  I absolutely love the couscous salad from Whole Foods, but trips to Whole Foods for lunch everyday adds up.  Trust me, I hear my wallet crying sometimes.  I love this recipe because it makes approximately 6 servings– perfect for lunches all week!  You can add whatever type of fruit you want.  I personally like craisins over regular raisins any day!

Lentil Couscous Salad — serves 6

[Ingredients]
1/2 cup dried lentils
5 cups water, divided
3/4 cup uncooked couscous
3/4 teaspoon salt, divided
1 cup cherry tomatoes, quartered
1/3 cup craisins
1/3 cup chopped red onion
1/3 cup chopped cucumber
1/4 cup chopped fresh parsley
3 tablespoons chopped fresh mint
1 teaspoon grated lemon zest
3 tablespoons  fresh lemon juice
2 tablespoons EVOO

[Instructions]
Place lentils and 4 cups water in medium pot.  Bring to a boil.  Reduce heat and simmer for 20 minutes.  Drain, rinse with cold water.
Bring 1 cup water to a boil in small pot.  Stir in couscous and 1/4 teaspoon salt.  Remove from heat.  Cover pot and let stand for 5 minutes.
Combine lentils, couscous, and all other ingredients in a large bowl.  Cover with foil and place in refrigerator.  Serve cold.