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The following recipe was first featured in Boston Organics Newsletter number 51 of the year 2012, which you should be able to find online at http://www.bostonorganics.com/newsletter/2012/news_51.html.
1/2 cup white wine vinegar1 1/2 tablespoons sweet curry powder2 garlic cloves, pressed2/3 cup extra-virgin olive oil1 16-ounce package red lentils (about 2 1/4 cups)3 large kohlrabi (about 1 1/4 to 1 1/2 pounds); leaves stemmed, thinly sliced; bulb peeled, cut into 1/3-inch dice (about 3 cups)1 cup plain couscous (about 6 ounces)1 cup chopped green onions1 5-to 6-ounce package baby spinach
1/2 cup chopped fresh mint
Whisk white wine vinegar, curry powder,and pressed garlic in medium bowl to blend. Gradually whisk in olive oil. Season dressing to taste with salt and freshly ground pepper.
Cook lentils and kohlrabi leaves in heavy large saucepan of boiling salted water until lentils are barely tender but not too soft, about 6 minutes. Drain; rinse under cold water to cool. Drain again.
Bring 1 1/4 cups water to boil in same saucepan; remove from heat. Add 3 tablespoons dressing, sprinkle with salt, then stir in couscous. Cover pot and let stand 5 minutes. Transfer couscous to medium bowl. Fluff couscous with fork to separate grains and cool slightly. Season to taste with salt and pepper.
Meanwhile, transfer lentils to large bowl. Add 1/2 cup dressing, diced kohlrabi bulb, and chopped green onions; toss to coat. Season mixture to taste with salt and pepper.
Arrange baby spinach leaves over large rimmed platter. Drizzle spinach with 2 to 3 tablespoons remaining dressing. Sprinkle spinach leaves with salt and pepper. Mound lentil mixture in center of platter over spinach leaves. Stir mint into couscous. Spoon couscous around lentils and serve with remaining dressing.
Bon Appetit via Epicurious.com (Find the original online at http://www.epicurious.com/recipes/food/views/Curried-Red-Lentil-Kohlrabi-and-Couscous-Salad-360049#ixzz1T7bqg6H7)