- 1 cup lentils
- 3 tablespoons fresh lemon juice
- 1 1/4 cups water
- 1 cup couscous
- 1/2 teaspoon salt
- 1/4 cup olive oil
- 1 large garlic clove
- 1 small head romaine
- 1 lemon
- 6 plum tomatoes
- 1/4 cup chopped fresh mint leaves
- 3/4 cup crumbled Roquefort or other blue cheese (about 3 ounces)
- In a 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, stirring occasionally.
- In saucepan bring 1 1/4 cups water to a boil and stir in 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, stirring occasionally.
- Mince and mash garlic with salt to taste and in a small bowl whisk together with remaining 2 tablespoons lemon juice and 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, shred romaine and cut lemon and each tomato into 6 wedges. Stir mint and cheese into salad and season with salt and pepper. Arrange romaine on a platter and top with salad. Arrange tomato and lemon wedges around salad.