Really refreshing dish when served cold, more of a salad then a side or entree. This is a really healthy and well balanced dish.. Solid protein, carbs, iron and vitamins from the parsley and citrus..
To start , boil baby green lentils (1/2 cup) in salted water until tender (20 minutes). Remove, strain and set aside.
In another sauce pan, prepare the couscous (1/2 cup) . Follow the instructions from the couscous, but usually you bring twice the amount of water to couscous to a boil, then add the couscous, turn off the heat and cover until the water is gone ( a few minutes).
Finally, chop a large bunch of curly parsley, dice a small onion, dice a small tomato (optional) and add to the lentils and couscous.. Finally, top with plenty of lemon juice, lime juice and a teaspoon of red wine vinegar (optional)
