Couscous and Lentil Salad


1 cup whole wheat couscous, dry
2 tbsp lemon zest
2 cloves garlic, minced
1 sweet red pepper
1/2 English cucumber
1/2 cup diced celery
1/2 cup diced kalamata olives
1 can (19oz) brown lentils, drained
1/4 cup olive oil
3 tablespoons lemon juice
1/4 cup chopped parsley
1/2 teaspoon dried thyme
1/2 teaspoon iodized salt
1/4 teaspoon ground black pepper


In large bowl, combine couscous, garlic and lemon zest; stir in 2 cups (500ml) boiling water. Cover and let stand for 5 minutes. Uncover and fluff with fork; let cool.

Seed, core and finely dice red pepper and cucumber; add to large mixing bowl with celery, olives and lentils. Add olive oil, lemon juice, half the parsley, thyme, salt and pepper and toss to combine.

Add cooled couscous to bowl and toss again to mix all ingredients. Serve at room temperature on mixed salad greens with remaining parsley for garnish.