Couscous Lentil Salad
Peel and finely chop shallots and sautée in a pan with oil. Add the lentils and couscous, sautée briefly and pour in the broth. Cook over low heat for 15 minutes.
Rinse and very finely chop the celery. Mix with the parsley and the lemon juice and stir into the lentils and couscous. Season with salt and pepper. Let it sit. Serve lukewarm.