1 cup brown lentils
3 tablespoons lemon juice
1 1/4 cups water
1 cup couscous I used israeli couscous,
1/2 teaspoons salt
1/4 cup olive oil
1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1/2 cup finely chopped fresh parsley
2 cups vine-ripened cherry tomatoes, halved
1 cup cucumber small dice
1 green onion small dice
1/2 cup sliced olives
In a small saucepan simmer lentils in water to cover by 2 inches until tender but not falling apart, 15 to 20 minutes, and drain well. Transfer hot lentils to a bowl and stir in 1 tablespoon lemon juice and salt and pepper to taste. Cool lentils completely, stirring occasionally.
In a saucepan bring water to a boil and add couscous and salt. Remove pan from heat and let couscous stand, covered, 5 minutes. Fluff couscous with a fork and transfer to a large bowl. Stir in 1 tablespoon oil and cool completely, stirring occasionally.
If using Israeli couscous, follow instructions on package.
In a small bowl whisk together garlic paste, remaining 2 tablespoons lemon juice, remaining 3 tablespoons oil, and salt and pepper to taste. Stir lentils and dressing into couscous. Chill salad, covered, at least 3 hours and up to 24.
Just before serving, stir in remaining ingredients and season with salt and pepper