GastronomicGallivant: Algerian Couscous and Green Lentil Salad

Hello dears, how have you all been? Me, I have been feeling a bit under the weather. Cold and sore throat that has me croaking like a toad.A nose that has been runny like a leaky tap.:(.Have been too unhappy with life in general..so didn't get to make anything nice to blog about.
I made this quick couscous salad for lunch with leftover green lentil and gourmet tomatoes.
For people who are wondering what a couscous is, its not a grain. Its a minuscule spherical pasta granules made with coarsely ground durum wheat.According to Organic Planet, Couscous is a good source of protein, fiber, niacin, selenium, and B vitamins. For those looking for added health benefits, whole wheat couscous provides the additional fiber and protein of whole grain wheat.
This makes its way to RV's  Food For Ailments and Old Age and to Presto Pasta Nights held at The Crispy Cook.
Ingredients:

• Whole Wheat Couscous - 1 cup, uncooked
• Whole Green lentil - 1 cup, cooked with a little salt
• Mini Gourmet Medley Tomatoes - a handful, halved and then quartered
• Red Onion - 1, small, finely chopped
• Juice of 1 lemon/lime
• Olive Oil - 2 tbsp
• Garlic Cloves - 2, small, slightly smashed
• Cilantro - 2 tbsp, finely chopped, for garnish
• Water - 1 1/4 cups
• Salt - as needed
• Coarsely ground black pepper - per taste

Procedure:

• Bring the water to a roiling boil with a tbsp of olive oil, little salt and 2 cloves of garlic.
• Switch off the stove and add the couscous and cover the pan. Allow the couscous to absorb the water for about 5-10 minutes.
• Fluff the cooked couscous with fork.
• Add cooked green lentil,  chopped onions, tomatoes to the couscous.
• In another small bowl, whip the dressing with the juice of lemon.lime, a tbsp of olive oil, a little salt and pepper.
• Pour over the couscous and gently mix. Garnish with Cilantro and serve warm.

Makes ~ 4 cups.

Enjoy!