Another very good recipe from Yotam Ottolenghi's great book "Plenty"
Saffron Couscous, Chickpea and Lentil Salad
You may ask, "Why is he cooking three types of carb for one measly salad?" Well, my answer is simple: it's all about texture. Take your average couscous salad and it's almost always a sloppy mush, no matter how much attention has gone into getting flavours in there. Asians tend to derive as much pleasure, if not more, from the texture of their food as they do from the flavour combinations; it makes eating so much more sensual. I try to apply this philosophy wherever I can. In this salad the different sizes of the couscous, lentils and chickpeas, and their different degrees of hardness, create constant surprises to match the wealth of flavors.