Moroccan Lentil & Couscous Salad

As a child I can remember my mom making all kinds of dishes with Lentils.  My immediate reaction was always to gag and run.  Thank goodness my tastes have changed.  I love the lentil now and the lentil loves me.

I happened to stumble across Beluga Lentils, yes Beluga.  They're black, firm and have a fantastic texture and flavour.  If you can't find Beluga, use Puy or French Lentils which are widely available.  In fact, you can usually get them at The Bulk Barn if you've got one in your area.  These 2 types of lentils will hold their shape and texture.  Worth seeking them out and if you have any extra, you can also make this....http://delishdishcooks.blogspot.ca/2013/02/braised-lentils.html  It's an amazing side dish...sorry about the picture.  I'm working on it!

I came up with this salad after craving the big bold, bright Moroccan flavours. Don't be intimidated by the list of ingredients...it comes together quickly.  I used couscous as well as the lentils for a contrast in texture but you could substitute Quinoa if you're gluten free.  I also prefer dried cranberries to raisins but that's up to you. This salad will last a few days in the fridge and actually tastes better after sitting for a few hours.  It's bursting with flavour and keep you coming back for more.  Oh, and it's healthy too if there was any doubt.

Moroccan Lentil & Couscous Salad

Serves 6 as a side

1/2 cup dry Beluga or French Lentils, cooked according to directions*
1/2 cup dry Couscous, cooked according to directions**
1/2 tsp each dried cinnamon, turmeric, coriander
1 tsp each dried ginger, cumin
1 clove garlic, finely chopped
1 tsp salt
Few grinds of fresh ground pepper
1 lemon, juiced and half the rind, grated
2 -3 tbsp olive oil
1 carrot, grated
2 green onion, finely chopped
1/2 medium cucumber, diced
1/4 cup dried cranberries or currents
1/4 cup dried apricots, sliced
3 tbsp toasted pine nuts
Handful fresh parsley, chopped

Cook the Lentils and Couscous according to the directions on package or follow the directions below.  Set aside and let cool.
Combine the cinnamon, turmeric, coriander, ginger, cumin, garlic, salt, pepper, lemon and olive oil in a small bowl and stir.
In a large bowl, combine the carrot, green onion, cranberries, apricots and pine nuts.  Add the cooked lentils and couscous.  Pour the dressing over and mix well.  Toss in the parsley.  Make a few hours ahead or up to 24 hours before.

*I used 1/2 cup dry lentils to 3/4 cups water.  Rinse the lentils and add to a pot.  Pour over 3/4 cups water.  Bring to a boil for a 2 minutes, reduce heat to minimum, put a lid on it and cook for 25-35 minutes.  Checking after 25.
**Bring 1/2 cup water seasoned with a little salt or low sodium broth to a boil.  Add the couscous, cover and remove from the heat.  The water/broth should be absorbed after 5 minutes.  Fluff with a fork.