Israeli Couscous and Lentil Salad

After trying Israeli couscous in the eggplant salad a few weeks ago, I've been hooked. Seriously hooked. I've made the eggplant salad a second time to share at a potluck. Then I decided to try a recipe that I've had dog-eared in a cookbook for a couple of years.

Why didn't I try this sooner? I loved it. Curtis liked it ok and M even tried the couscous (but not the lentils). The dates are essential--it gives the salad a nice sweet taste, just the right amount. This is definitely a summer salad keeper!

Israeli Couscous and Lentil Salad
from Moosewood Restaurant New Classics

1/4 c French lentils
4 1/2 qts water
2 1/2 t salt
1 1/2 c Israeli couscous
1 cinnamon stick
2 T olive oil
1 t freshly grated lemon peel
3 T lemon juice
1/2 c diced bell peppers
1/4 c dates, pitted and chopped
1 1/2 T fresh mint, minced
black pepper, to taste

In a small sauce pan, combine lentils, 2 c water, and 1/2 t salt. Bring to a boil, reduce heat, cover, and simmer about 20 minutes or until lentils are tender. Drain well and set aside. While the lentils simmer, bring the remaining 4 qts water to a boil in a large pot. Stir in the couscous, cinnamon stick, and salt. Cook for 8 minutes. Drain, rinse with cold water, and drain again. Remove and discard cinnamon stick.

In a serving bowl toss together lentils, couscous, and remaining ingredients. Let the salad rest for 30 minutes before serving to let the flavors marry.