Tarragon-Couscous Salad

Step 1: In a 1-quart sauce pan, heat 2 cups of water to a boil. Stir in lentils; reduce heat to low. Cook about 10-12 minutes, or until just tender. Drain; cool 15 minutes.

Step 2: Meanwhile, in a 1-quart sauce pan, heat remaining 1 cup water, 2 teaspoons olive oil and the salt to boiling. Stir in couscous; remove from heat. Cover; let stand 5 minutes. Uncover, fluff couscous with fork; let stand 10 minutes.

Step 3: While awaiting the lentils and couscous, in a medium serving bowl whisk together 3 Tablespoons olive oil, vinegar, mustard and garlic. Stir in carrot, onions, walnuts, parsley and tarragon. Add lentils and couscous, tossing to combine.

Step 4: May serve immediately or refrigerate until serving.

Step 5: **You may toast your chopped walnuts in one of two ways:

Step 6: Preheat oven to 375F or gas mark 5, spread chopped nuts in a single layer and heat until they begin to toast - about 5 minutes - be sure to pull them out of the oven as soon as they begin to change color so as not to scorch them.

Step 7: Heat an un-greased skillet over medium high heat, add walnuts in a single layer and heat, stirring occasionally and watching closely so that they do not scorch - about 5 minutes.