Variation: You could add shredded roasted or rotisserie chicken to this recipe.
Prepare lentils, when soft place in screen colander and rinse with cold water, set aside.
Cook couscous, rinse, drizzle lightly with olive and stir and set aside. Put all dressing ingredients in a small container and whisk.
Place chopped romaine, sliced carrots, couscous, lentils, shallots and sunflower seeds on a platter. Toss with dressing, top with desired amount of goat cheese. Season with sea salt and pepper to taste.
Make ahead: I like Black Beluga Lentils for this salad. But you may use whatever kind you prefer. Cook them in water or broth, chicken, veggie, beef, whatever floats your boat according to package instructions. As soon as lentils are soft place them in a screen colander and strain with cold water so they don’t get mushy.