Ingredients

Makes 6 servings

　　1 cup lentils

　　3 tablespoons fresh lemon juice

　　1 1/4 cups water

　　1 cup couscous

　　1/2 teaspoon salt

　　1/4 cup olive oil

　　1 large garlic clove

　　1 small head romaine

　　1 lemon

　　6 plum tomatoes

　　1/4 cup chopped fresh mint leaves

　　3/4 cup crumbled Roquefort or other blue cheese (about 3 ounces)

　　

Step 1

In a saucepan simmer lentils in water to cover by 2 inches until tender but not falling apart, 15 to 20 minutes, and drain well. Transfer hot lentils to a bowl and stir in 1 tablespoon lemon juice and salt and pepper to taste. Cool lentils, stirring occasionally.

　　

Step 2

In saucepan bring 1 1/4 cups water to a boil and stir in couscous and salt. Remove pan from heat and let couscous stand, covered, 5 minutes. Fluff couscous with a fork and transfer to a large bowl. Stir in 1 tablespoon oil and cool, stirring occasionally.

　　

Step 3

Mince and mash garlic with salt to taste and in a small bowl whisk together with remaining 2 tablespoons lemon juice and 3 tablespoons oil and salt and pepper to taste. Stir lentils and dressing into couscous. Chill salad, covered, at least 3 hours and up to 24.

　　

Step 4

Just before serving, shred romaine and cut lemon and each tomato into 6 wedges. Stir mint and cheese into salad and season with salt and pepper. Arrange romaine on a platter and top with salad. Arrange tomato and lemon wedges around salad.