2 cups couscous, cooked according to package directions (should be al dente)
1 cup French lentils, cooked (see “Lentils” recipe for cooking directions)
¼ cup each of chopped orange, yellow, and red bell pepper
¼ cup chopped green onions
1 cup fresh tomatoes, cut into bite-sized pieces
Dressing
¼ cup Penzeys Country French Vinaigrette dressing (prepared according to package directions)*
Or
1 clove garlic, crushed
¼ teaspoon salt
½ teaspoon Dijon mustard
½ teaspoon basil
1 teaspoon jam or preserves (ex. raspberry, apricot, or blackberry)
1 Tablespoon apple cider or white wine vinegar
2 Tablespoons extra virgin olive oil
Put all dressing ingredients in a small bowl and whisk thoroughly. Let sit for 15 minutes. Gradually whisk in olive oil. If it is too acidic for your taste, add more olive oil until satisfactory.
Fluff couscous with fork. Add chopped vegetables except for tomatoes. Lightly rinse and drain lentils. Toss lentils with couscous/vegetable mixture. (Mixing with a large fork or slotted spoon will keep it from sticking together.) Add tomatoes and dressing at the same time; toss lightly until combined.
*Penzeys Spices are our choice for seasonings for our dishes. They have an extensive array of quality seasonings, extracts, and mixes that are second to none. They have stores throughout the country, or orders can be made by phone (800-741-7787) or online (www.penzeys.com).
