Couscous and Lentils with Spinach and Sun-Dried Tomatoes

1. Defrost the spinach and squeeze out the extra liquid.
2. Put the couscous in a pot. Boil the water and pour over the couscous. Cover the pot and let sit for 10 minutes. When all the water is absorbed, fluff the couscous with a fork.
3. Put the lentils in a pot. Add water until there is about 1 inch of water covering the lentils. Bring the water to a boil and add salt. Boil for about 20 minutes until cooked, but still firm. You want the lentils to keep their shape. Drain the lentils.
4. Add the couscous, drained lentils, spinach, and sun-dried tomatoes to a bowl and mix to combine.
5. Add a drizzle of the olive oil from the can of sun-dried tomatoes (this oil is infused with herbs and adds extra flavor). Squeeze in the lemon juice and add the salt, pepper, and red pepper flakes to taste.
6. Stir the ingredients and taste to see if the seasoning is right.