Instructions: In a medium saucepan, bring 3 cups of water to a boil over high heat. Add lentils and reduce heat to medium-low. Cook until lentils are tender but firm, 30 minutes or as package directs. Drain in a colander, rinse under cold water, and drain again.

Preheat oven to 325 degrees. Place pine nuts in a small pan and bake, shaking once or twice, until golden, 5 to 7 minutes. Let cool.

In a medium saucepan, combine remaining 2 cups water, 1 tablespoon olive oil and 1/2 teaspoon salt. Bring to a boil over high heat. Stir in couscous, cover and remove from heat. Let sit 5 minutes.

Scrape couscous into a large bowl and separate grains with a fork. Let cool slightly. Add lentils, pine nuts, remaining 1 tablespoon olive oil, cranberries, green onions, mint, lemon juice, parsley, orange zest and lemon zest. Toss gently to mix well. Taste, adding more salt or lemon juice if desired. Serve at cool room temperature.

Note: You can make this dish ahead, but you may need to add more lemon juice and olive oil if you do, because the lentils and couscous absorb a lot of liquid as they sit.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.