Black Lentil Couscous Salad with Pomegranate and Pistachios

Thanksgivukkah is almost upon us and I haven't even had a minute to think about it or plan!And if Chanukah is upon us that means my blogoversary is almost upon us and I haven't even attempted to plan for that. Basically, it's time to buckle down and get crackin' on some menus! In the meantime, I will leave you with this salad which honestly is pretty festive and might actually make a great addition to your Thanksgivukkah table. I came up with this salad for a fair we were doing this past weekend selling salads and dips and wanted to present an interesting and unique grain salad. This one was a big hit and my husband loved it so much he is hoarding the leftovers. Crunchy pistachios, sweet tart pomegranate, tiny currants, earthy lentils and light and airy couscous all with the delightful undertone of orange zest. This would be a nice change to the traditional Thanksgiving wild rice pilaf and it is officially going on my menu- one dish down, lots more to plan! Enjoy!





3 cups cooked couscous (cooked according to package instructions)
1 1/2 cups cooked black lentils
1/2 cup roasted pistachios
1/2 cup pomegranate seeds
1/4 cup currants
3 Tbl parsley, chopped
2 Tbl fresh mint, chopped (optional)

Mix all together and dress with the dressing.

Dressing:
1/4 cup of orange juice
1 tsp orange zest
1/2 cup olive or canola oil
salt and pepper to taste

Whisk together all the ingredients until emulsified.