Couscous and Lentils with Spinach and Sun-Dried Tomatoes

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   1.

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   Defrost the spinach and squeeze out the extra liquid.

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   2.

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   Put the couscous in a pot.

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   Boil the water and pour over the couscous.

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   Cover the pot and let sit for 10 minutes.

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   When all the water is absorbed, fluff the couscous with a fork.

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   3.

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   Put the lentils in a pot.

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    Add water until there is about 1 inch of water covering the lentils.

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    Bring the water to a boil and add salt.

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    Boil for about 20 minutes until cooked, but still firm.

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    You want the lentils to keep their shape.

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    Drain the lentils.

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    4.

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    Add the couscous, drained lentils, spinach, and sun-dried tomatoes to a bowl and mix to combine.

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    5.

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    Add a drizzle of the olive oil from the can of sun-dried tomatoes (this oil is infused with herbs and adds extra flavor).

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    Squeeze in the lemon juice and add the salt, pepper, and red pepper flakes to taste.

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    6.

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    Stir the ingredients and taste to see if the seasoning is right.

* Per serving · 4 servings · Values may vary.