Couscous & Lentil Salad Bowl

Ingredients

• 5 cups (1.25 L) couscous, cooked
• 5 cups (1.25 L) whole green lentils, cooked and drained
• 2 cups (500 mL) parsley, leaves and stems, chopped
• 2 cups (500 mL) cilantro, leaves and stems, chopped
• 1 cup (250 mL) mint, leaves chiffonade
• 1 cup (250 mL) shallot, minced
• 2 cups (500 mL) red bell pepper, fire roasted, peeled, julienne
• 2 cups (500 mL) yellow bell pepper, fire roasted, peeled, julienne
• ¼ cup (60 mL) garlic, roasted, minced
• ¼ cup (60 mL) Ras El Hanout bottled spice blend*
• ¼ cup (60 mL) lemon juice
• ½ cup (125 mL) canola oil
• ⅔ cup (150 mL) raisins
• 1 cup (250 mL) roasted almonds, roughly chopped