Pearl couscous makes the perfect base for this hearty and fresh-tasting salad with lentils, crunchy veggies, raisins, and a bright honey-lemon dressing.
Preparation Time
20 mins
Cooking Time
40 mins
Total Time
60 mins
Calories
560 Calories
Recipe Instructions
Step 1
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 2
Pour dressing over salad; stir until coated. Let chill in the refrigerator until flavors blend, 8 hours to overnight.
Step 3
To make couscous: Heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir couscous in hot oil until toasted and fragrant, 3 to 4 minutes. Pour in water and bring to a boil; cover, reduce heat to medium-low, and simmer until couscous is tender, about 10 minutes. Drain and rinse couscous under cold water in a colander, then transfer to a large serving bowl. Stir in remaining 4 tablespoons olive oil until well coated.
Step 4
To make the salad: Add tomatoes, cucumber, red bell pepper, cranberries, raisins, red onion, chives, green onion, parsley, and sumac to couscous-lentil mixture.
Step 5
To make the dressing: Whisk olive oil, lemon juice, honey, salt, and pepper in a small bowl until well combined.
Ingredients
2 lemons, juiced
1 red bell pepper, diced
salt and ground black pepper to taste
5 tablespoons olive oil
1 green onion, thinly sliced
2 roma (plum) tomatoes, diced
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
