To Prepare the Lentils

1 Pick through the lentils and discard any debris or small pebbles; rinse with cold water to remove any remaining dust or grit. In a large saucepan, combine the lentils and cold water. Bring to a boil over high heat; reduce the heat to medium and boil gently until tender, 20 to 30 minutes. Drain well; set aside.

To Prepare the Couscous

2  In a medium frying pan, heat the olive oil over medium heat. Add the onion and garlic, cook, stirring occasionally, until golden brown, about 4 minutes. Add the apple and cook until the apple begins to soften, 2 to 3 minutes. Sprinkle the couscous over the onion and apple mixture, than carefully add the boiling water. Remove from the heat, cover, and let stand 5 to 8 minutes while you prepare the salmon.

To Prepare the Salmon

3  Heat a large, non-stick sauté pan over medium high heat. Brush the salmon fillets with the olive oil and season generously with salt and pepper. Place skin side down in the hot pan. Cook, without disturbing, until the skin is golden brown, 4 to 5 minutes. Turn the fillets over and continue cooking until just done, 2 to 3 minutes. Remove from heat and tent with foil to keep warm.

To Serve

4  Lightly fluff the couscous with a fork and season to taste with salt and pepper. Add the lentils, all but 1 tablespoon of the pomegranate seeds and thyme; toss gently to combine. Mound the couscous on a large serving platter. Place the salmon fillets over the couscous and garnish with the the thyme sprigs and reserved pomegranate seeds. Serve immediately.

Source:

The Pomegranate Council