Vörös lencse + kuszkusz saláta / Red lentils & couscous salad

Ingredients:

• red lentils (say, 100-150 grams; I used way too much)
  
• couscous
• tomatoes
• a small or medium onion
• one or two cloves of garlic
• olive oil
• vinegar (say, balsamic)
• a lemon (or lemon juice)
• ginger, basil, peppers, salt
• black olives(pitted)
• feta

Preparation:

Soak the lentils for an hour. Heat a small amount of olive oil in a large(!) non-stick pan; fry the minced onions for some minutes, then add the minced garlics and ginger (I used ground ginger) and fry for some more minutes. Add the drained lentils, water, salt, peppers. Bring back to boil, then simmer for 15 minutes, or until the lentils are more-or-less tender. Add couscous, basil, and more water if necessary (which is quite probable...). Cook until the couscous is ready. Let it cool down, add the chopped tomatoes and olives. Make vinaigrette from olive oil, balsamic vinegar, and lemon juice; mix it with the dish, and put the whole thing into the fridge for some hours. Serve cold with crumbled feta.