1 cup uncooked couscous
¼ cup golden raisins
White wine vinegar
½ cup cooked lentils
¼ cup toasted pine nuts, chopped toasted almonds (optional)
Tender herbs such as dill, cilantro, or chives
Cook couscous with a pinch of salt according to package instructions. Place raisins in a small bowl and pour enough white wine vinegar to submerge the raisins, soak for at least 10 minutes then drain.
Combine cooked couscous, soaked raisins, cooked lentils, pine bite or almonds, if using. Top with a large handful of tender mixed herbs.