Heat stock and lentils in a pot at highest level up to vegetable window. Cook at low level approx. 3 minutes. Stir in instant couscous and let it soak approx. 5 minutes.
Clean spring onions and cut obliquely in fine rings. Mix with lentils and couscous.
Whisk yoghurt with vinegar and olive oil and season with salt, pepper and cumin. Mix with remaining ingredients in a Lasagnera and season well once more.
Wash lemon with hot water and remove peel thinly and cut in fine strips, extract juice. Add over the salad to serve.
