Cook the lentils: Rinse the lentils under cold running water and drain. Place in a saucepan with water and bring to a boil. Reduce heat and simmer uncovered for about 30 minutes, or until tender and water is absorbed. Add a pinch of salt and set aside.

Prepare the couscous: While lentils cook, bring vegetable broth to a boil. Remove from heat, stir in couscous, turmeric, a pinch of salt, and 1/2 tbsp olive oil. Cover and let sit for 5 minutes. Fluff with a fork. If dry, stir in a splash more hot broth.

Sauté the vegetables: In a large skillet or cast iron pan, heat 2 tbsp olive oil over high heat. Add mushrooms and cook for 4 minutes, stirring occasionally, until browned. Reduce heat to medium-high and add onions and garlic. Sauté for 2–3 minutes until softened.

Combine everything: Add cooked lentils and couscous to the skillet. Season with cinnamon, paprika, cardamom, coriander, and black pepper. In a small bowl, whisk together pomegranate molasses, lemon juice, and 1 tbsp olive oil. Pour over the mixture and toss to combine. Cook over medium heat, stirring, until warmed through.

Finish and serve: Remove from heat. Stir in pomegranate seeds, dried fruit and nuts. Optionally transfer to a large mixing bowl and combine thoroughly. Serve warm, garnished with extra pomegranate seeds, nuts, or fresh herbs.