Vegetable Couscous Salad
Cook the rice, couscous and lentils together in boiling salted water according to package directions. Drain and mix with lemon juice. Season with salt and pepper. Let cool.
Rinse the cauliflower and cut into small florets. Peel and finely dice the carrots. Cook the cauliflower in boiling salted water for about 8 minutes, and cook the carrots in the same way for about 5 minutes. Drain both.
Peel the cucumber, halve lengthwise and remove seeds. Cut the cucumber into small cubes. Peel and grate the ginger. Mix the carrots, cauliflower, cucumber, ginger and olive oil into the rice mixture. Season with salt, pepper and cumin. Finely chop and mix in mint leaves. Serve.