Start by rinsing the French green lentils under cold water. In a large pot, add 3 cups of water and bring it to a boil. Once boiling, add the lentils and a pinch of salt. Reduce the heat to a simmer and cook for about 20-25 minutes, or until the lentils are tender but not mushy. Drain and set aside to cool.
In another pot, bring 1 1/4 cups of water to a boil. Add the Israeli couscous and a pinch of salt. Reduce the heat to low, cover, and let it cook for about 10-12 minutes, or until all the water is absorbed. Remove from heat and fluff with a fork. Let it cool down for a few minutes.
While the lentils and couscous are cooling, dice the red onion, chop the fresh parsley, and halve the cherry tomatoes. You can adjust the quantities of these ingredients based on your preference.
In a small bowl, whisk together the balsamic vinegar, fresh lemon juice, Dijon mustard, granulated sugar, and chopped garlic. Slowly drizzle in the olive oil while whisking to emulsify the dressing. Season with coarse salt and freshly ground black pepper to taste.
In a large mixing bowl, combine the cooled lentils, couscous, cherry tomatoes, kalamata olives, red onion, and parsley. Pour the dressing over the salad and gently toss to combine. Add the crumbled feta cheese on top, and give it another light toss to distribute.
For the best flavor, let the salad sit in the refrigerator for at least 30 minutes before serving. This allows the ingredients to meld together beautifully. Serve chilled or at room temperature, and enjoy!
