Lentil and couscous salad with almonds and asparagus

By: Julie Montagu
From: Superfoods
Serves: 2

This is an all-round great meal, especially when asparagus is in season. Salads nowadays have such a broad definition. Whereas they used to mean lettuce leaves topped with some dressing, I find I can just throw some good, wholesome legumes, nuts and veggies together and, for me, that is a mighty super salad. Here’s one of them.

Ingredients

Quantity	Ingredient
50g	brown lentils
180ml	water
50g	israeli couscous
8	asparagus spears
1	small red onion, sliced
45g	capers
45g	sultanas
2 large handfuls	watercress
40g	almonds
16	cherry tomatoes, halved

For the vinaigrette

Quantity	Ingredient
3 tablespoons	olive oil
2 tablespoons	apple cider vinegar
1 tablespoon	lemon juice

Method

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.