From Country Living
6 tablespoons cider vinegar
4 tablespoons Dijon mustard
1/4 cup olive oil
1/4 teaspoon coarse black pepper
Salt to taste
1 1/3 cups French lentils (cooked, drained, and cooled)
1 cup pearl couscous (cooked, drained, and cooled)
3/4 cup chopped mint
4 scallions (white part only, sliced)
3 plum tomatoes (seeded and chopped)
1. Whisk the vinegar, mustard, olive oil, and black pepper together in a small bowl. Add salt to taste and set aside.
2. Place the lentils, couscous, mint, scallions, and tomatoes in a large bowl.
3. Add the dressing to the lentil mixture and toss.
4. Serve at room temperature.