Mediterranean Couscous and Lentil Salad

Ingredients

• 1 cup dried lentils
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 1 1/2 cups uncooked couscous
• 1 cup diced red bell pepper
• 1 cup chopped fresh mint
• 1/2 cup chopped fresh parsley
• 1/2 cup chopped green onions
• 1/2 cup fresh lemon juice
• 1/4 cup olive oil
• 1 tablespoon Dijon mustard
• 1 1/2 teaspoons minced garlic
• 1/2 teaspoon black pepper
• 1 cup (4 ounces) crumbled feta cheese

Preparation

1. Place lentils in a large saucepan; cover with water 2 inches above lentils. Bring to a boil; cover, reduce heat, and simmer 25 to 30 minutes or until tender. Drain well; cool.
2. Bring broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
3. Combine lentils, couscous, bell pepper, and next 3 ingredients in a large bowl; stir gently.
4. Combine lemon juice and next 4 ingredients in a small bowl. Pour lemon juice mixture over couscous mixture; stir gently. Stir in cheese.