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Steps
1
In 1-quart saucepan, heat 2 cups of the water to boiling. Stir in lentils; reduce heat to low. Cook 10 to 12 minutes or until just tender. Drain; cool 15 minutes.
2
Meanwhile, in 1-quart saucepan, heat remaining 1 1/3 cups water, 2 teaspoons oil and the salt to boiling. Stir in couscous; remove from heat. Cover; let stand 5 minutes. Fluff couscous lightly with fork. Cool 10 minutes.
3
Meanwhile, in medium bowl, beat 3 tablespoons oil, the vinegar, mustard and garlic with wire whisk until blended. Stir in carrot, onions, walnuts, parsley and tarragon. Stir in lentils and couscous. Serve immediately or refrigerate until serving.
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Now you can get whole wheat couscous, whole-grain pasta buds that look so close to regular couscous, the kids will never know the difference. Tarragon is a nice touch with mild-tasting couscous, but cut back a bit if it is not your favorite flavor. Or you can double the amount of parsley and leave out the tarragon.
Whole Grain Serving: 1
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