Pearl Couscous Salad

This pearl couscous recipe makes a hearty and fresh-tasting couscous salad with tomatoes, red onion, golden raisins, and a bright lemon dressing.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 560 Calories

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
• 0.25 cup olive oil
• 2.5 cups water
• 0.5 cup dried cranberries
• 0.33333334326744 cup diced red onion
• 0.5 cup golden raisins
• 0.5 cup French lentils
• 0.25 cup 1/2-inch slices of fresh chives

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

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 3

To make the dressing: Whisk olive oil, lemon juice, honey, salt, and pepper in a small bowl until well combined.

Step 4

To make the salad: Add tomatoes, cucumber, red bell pepper, cranberries, raisins, red onion, chives, green onion, parsley, and sumac to couscous mixture.

Step 5

Pour dressing over salad; stir until coated. Chill in the refrigerator until flavors blend before serving.