This lentil and pearl couscous salad with plenty of vegetables and a vinaigrette dressing is similar to salads you'd find in the fancy deli section at the grocery.
Preparation Time
20 mins
Cooking Time
30 mins
Total Time
50 mins
Calories
560 Calories
Recipe Instructions
Step 1
Heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir couscous in the hot oil until toasted and fragrant, 3 to 4 minutes. Add 2 1/2 cups water to couscous and bring to a boil; cover skillet and cook until couscous is tender, about 10 minutes. Rinse couscous in a colander with cold water and transfer to a bowl. Mix 1/4 cup olive oil into couscous and stir to coat.
Step 2
Place lentils in a small pan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until lentils are tender, 15 to 20 minutes. Drain and rinse lentils under cold water in a colander; add to couscous.
Step 3
Mix tomatoes, cucumber, red bell pepper, cranberries, raisins, red onion, chives, parsley, green onion, and sumac into couscous-lentil mixture.
Step 4
Beat 1/4 cup olive oil, lemon juice, honey, salt, and pepper together in a bowl; pour over couscous-lentil mixture and stir until coated. Refrigerate salad for flavors to blend, 8 hours to overnight.
Ingredients
water to cover
2 lemons, juiced
1 red bell pepper, diced
salt and ground black pepper to taste
1 green onion, thinly sliced
2 roma (plum) tomatoes, diced
5 tablespoons olive oil, divided
2 tablespoons honey, or more to taste
2 cups pearl (Israeli) couscous
1 small cucumber, seeded and diced
1 teaspoon ground sumac
2 tablespoons chopped flat-leaf parsley, or more to taste
