A refreshing and hearty Mediterranean-inspired salad combining lentils, couscous, and fresh herbs.
Slice the red onion thinly and place it in a large bowl.
Soaking the onion slices in cold water for a few minutes can reduce their sharpness.
Juice the lemon and add it to the bowl with the onion along with the red wine vinegar and a pinch of salt.
Letting the onion sit in the acidic mixture helps mellow its flavor.
Rinse the lentils and place them in a pot with water. Bring to a boil, then reduce heat and simmer until tender, about 20 minutes.
Avoid overcooking the lentils to maintain their texture.
Drain the lentils and add them to the bowl with the onion mixture. Drizzle with 2 tablespoons of olive oil and toss to combine.
Mix gently to avoid mashing the lentils.
Bring 1 cup of water to a boil, add the couscous, cover, and remove from heat. Let it sit for 5 minutes.
Fluff the couscous with a fork to separate the grains.
Fluff the couscous with a fork and drizzle with 1 tablespoon of olive oil, mixing to prevent clumping.
Adding olive oil enhances the couscous's flavor and texture.
Chop the parsley, mint, and scallions, and add them to the bowl with the lentils and couscous.
Use fresh herbs for the best flavor.
Season the salad with salt and pepper to taste, toss well, and serve.
Taste and adjust seasoning as needed.
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