Ingredients
1 cup dried lentils, rinsed5 cups water, divided3/4 cup uncooked couscous1 medium sweet red pepper, chopped1 cup frozen corn, thawed4 green onions, thinly sliced2 tablespoons canola oil1 tablespoon red wine vinegar2 tablespoons minced fresh cilantro1 jalapeno pepper, seeded and chopped2 to 3 teaspoons hot pepper sauce1 teaspoon ground cumin1 teaspoon salt1/2 teaspoon pepper
Preparation
In a large saucepan, bring lentils and 4 cups water to a boil. Reduce heat; cover and simmer for 18-22 minutes or until lentils are tender. Drain; transfer to a large bowl. Cover and refrigerate for at least 1 hour.
Meanwhile, in a small saucepan, bring remaining water to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5-10 minutes or until water is absorbed. Fluff with a fork; cool.
Add the red pepper, corn, onions and couscous to lentils. In a small bowl, whisk the oil and vinegar. Whisk in the cilantro, jalapeno, hot pepper sauce, cumin, salt and pepper. Drizzle over salad and toss to coat. Cover and refrigerate for at least 1 hour.
