This sturdy salad is perfect for bringing to potlucks or parties, and keeps well in the fridge to dip into for lunch at work or school. For a change or to boost fibre, try grains like wheat berries, quinoa or barley in place of the couscous, and cook them according to the package directions.
Place the couscous in a medium bowl and pour the boiling water evenly overtop. Cover with a plate and let stand for 5 minutes; fluff with a fork. Transfer to a shallow bowl or serving platter to cool.
Meanwhile, in a small saucepan, cover the lentils with enough water to cover them by about an inch.
Add the garlic clove and a big pinch of salt, bring to a boil and simmer for 15 minutes, or until just tender. Drain well and discard the garlic clove. Cool completely.
Add the well-drained lentils to the couscous along with the tomatoes, parsley and feta. (Toss if you like, or leave it layered.)
To make the dressing, combine the tahini, yogurt, water, lemon juice, garlic and salt in a small bowl. Add a little more water or lemon juice if it seems too thick— it will thicken as you stir, so don’t stir it too much.
Drizzle over the salad and toss to combine.