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Tarragon-Couscous Salad

Created by acerast on March 9, 2018

1 teaspoon Dijon mustard
1 garlic clove, finely chopped
1 carrot (medium carrot, finely chopped)
4 green onions, finely chopped
1/4 chopped walnuts (toasted)
2 tablespoons chopped parsley (fresh)
1 tablespoon chopped tarragon (fresh, or 1 teaspoon crushed, dried tarragon leaves)

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.