Lentil and Couscous Salad
Similar to the mildy tart tabbouleh salad, this rendition is made with couscous, granular pasta, which cooks quickly. It is simple and scrumptious. Serve as a side dish or as a dressing with your favorite grilled fish or meat.
In a saucepan over medium heat, bring water and bouillion cube to a boil. Add vegetable oil and couscous. Remove from heat; cover for 10 minutes. Cool and fluff with a fork.
In a bowl, combine the couscous, lentils, tomtoes, onions and parsley. In a small bowl, combine the remaining ingredients. Pour over couscous mixture; toss to coat. Cover and refrigerate for at least 1 hour