Place the lentils in a medium saucepan with 1 1⁄2 cups cold water. Bring to a boil. Reduce the heat, cover, and simmer very gently until tender, 15 to 20 minutes. Drain. Transfer to a large serving bowl.
Meanwhile, place a large saucepan over medium heat and add the olive oil, onion, carrot, one-fourth of the celery (1 stalk, about 1⁄2 cup), 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper. Sauté, stirring occasionally, until the vegetables are soft, 10 to 15 minutes.
Add the dried fruit, 1 ½ cups cold water, and the turmeric. Bring to a rolling boil. Stir in the couscous, return to a simmer, then remove from the heat and drizzle with the orange juice.
Cover for 5 minutes. Fluff with a fork. Scrape into the bowl with the lentils.
Stir in the pistachios and the remaining diced celery. Season with salt and pepper. (You’ll need at least 1⁄4 teaspoon more salt.) Serve hot, warm, or at room temperature.
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