Recipe: Moroccan Couscous and Lentils

This dish can be made with leftover couscous, falafel, or lentils. If you’re in a hurry, try using canned instead of cooked lentils.

For the Couscous:

4 cups cooked pearl/Israeli couscous, cooled
2 cups cooked lentils, cooled
3/4 cup black or golden raisins
1/2 cup dried apricots, chopped
1/4 cup red bell peppers, chopped
1/4 cup sliced green or black olives
1/4 cup toasted almonds, slivered or sliced
1/2 cup green onions, chopped
1 cup parsley, chopped
6-12 falafel balls, cooked and cut into pieces (optional)

Use your hands to crumble both the couscous and the lentils so that they do not stick together.
Toss all the ingredients together.

For the Dressing:

3 Tbsp. red wine vinegar
1 Tbsp. fresh lemon juice
2 Tbsp. vegetable broth or juice from olives
1 tsp. turmeric powder or saffron
1 1/2 tsp. toasted cumin powder
1/2 cup olive oil
1/4 tsp. salt and pepper