Lentil and Couscous Salad Recipe - Food.com
"This is great for a picnic or barbecue. Use the indigo lentils that they sell in bulk containers at Wild Oats, Whole Foods type markets if you can find them. Recipe was originally in the Boston Globe many years ago but I've changed it a bit over the years...."
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
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