1 can lentils, drained, or 2/3 cup lentils, cooked
1 cup couscous
2 Tbsp bulgur
1 1/4 cup water
1/2 tsp salt
1 Tbsp olive oil
1 large ripe tomato, diced and drained
1 cucumber quartered lengthwise, seeded and finely diced
1/2 red onion, finely diced
Palmful fresh parsley, minced
1/2 cup chopped pecans
Juice of 1 lemon
Juice of 1 lime
1/4 cup walnut oil
1/4 tsp ground cumin
1/4 tsp ground coriander
Set oven to 400F. Bring the water to a boil in a small pot and add the salt, olive oil, couscous and bulgur. Stir, cover and remove from heat. Let rest 10 minutes.
Meanwhile spread pecans on a rimmed baking pan. Bake for 3-5 minutes, stir, and bake another few minutes, just until nuts are fragrant. Be careful not to burn the pecans! Remove from oven and allow to cool.
Mix remaining salad ingredients in a serving bowl. Whisk together the dressing in a small bowl. Gently fluff the couscous mixture and fold into the salad in the bowl. Gently toss the salad with the dressing, and top with the pecans.
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