Lentil And Couscous Salad - cooking recipe

Ingredients

1/2 cup red onion, chopped finely
1/4 cup lemon juice
2 tablespoons red wine vinegar
1 cup lentils
5 cups water
1/3 cup extra virgin olive oil, plus
1 tablespoon extra virgin olive oil
1 cup couscous
4 tablespoons fresh parsley, chopped
4 tablespoons of fresh mint, chopped
3 scallions, white and light green part only, sliced thin
salt and pepper

Preparation

Combine red onion, lemon juice and vinegar in large bowl with a pinch of salt.
Put lentils and 4 cups of water in pot and bring to boil then simmer for 20 minutes or til lentils are soft.
Take off heat and let rest for 5 minutes.
Drain and add to onion mixture along with the 1/3 cup of olive oil.
Toss well.
Bring 1 cup of water to boil, add couscous, take off heat, cover and let stand for 5 minutes.
Fluff up the couscous by raking with a fork and adding slowly the 1 T of olive oil. Try to get rid of the clumps.
Add the couscous to the lentil mixture along with the parsley, mint and scallions.
Salt and pepper to taste.