Lentil and Couscous Salad with Asparagus

Lentil and Couscous Salad with Asparagus

Serves 2

Ingredients:
Salad:
50g brown lentils
180ml water
50g Israeli couscous
8 asparagus spears
1 small red onion, sliced
45g capers
45g sultanas
2 large handfuls of watercress
40g almonds
16 cherry tomatoes, halved

Vinaigrette:
3 tablespoons olive oil
2 tablespoons apple cider vinegar
1 tablespoon lemon juice

Directions:
Put the lentils and 180ml water in a saucepan over a medium heat, bring to the boil, then reduce to a simmer for 20–25 minutes until cooked. If needed, drain the lentils, then run them under cool water. Transfer to a large bowl.
Meanwhile, put the couscous in a saucepan and cover with water. Bring to the boil, reduce to a simmer and cook for 5–8 minutes until it is tender. Remove from the heat, drain and rinse under cool water. Add the couscous to the lentils.
Fill a small saucepan halfway with water. Bring to the boil, then add the asparagus. Cook for 2–3 minutes only, then drain and rinse under cold water. Cut the asparagus into 3cm lengths and add to the lentils and couscous.
Add the red onion, capers, sultanas, watercress, almonds and cherry tomatoes to the bowl.
Whisk the vinaigrette ingredients together in a small bowl and drizzle over the salad. Toss together and serve.