California-Style Couscous and Lentils

Lentils are incredibly inexpensive and delicious. French lentils are a beautiful green color with leopard spots. The green contrasts nicely with the bright bell peppers a
nd golden couscous in this dish. The dates add a sweet treat.

ingredients

1/4 cup French lentils, rinsed
4/12 quarts water
2 teaspoons salt
1 1/2 cups couscous

2 tablespoons olive oil
1 lemon, juiced
3/4 cup diced bell peppers
1/2 bunch chopped kale

1/4 cup diced dates
1 1/2 tablespoons minced parsley
1/8 teaspoon freshly grated nutmeg
1/2 teaspoon freshly ground black pepper, to taste

1/4 cup sliced green olives
sliced almonds

equipment

2 sauce pans
large serving bowl
saute pan

procedure

Simmer lentils in salted water about 20 minutes or until tender.

           Meanwhile,

Simmer couscous in salted water about 10 minutes until tender.

Add oil to the saute pan and heat over medium until it is shimmering.

           Toss in the kale and bell pepper

Combine lentils, couscous, kale, and remaining ingredients in the bowl.

Yum!