This is a take-off of a pricey deli salad that my family loves. Using ingredients at home, it is much more affordable so we can enjoy it more often. Store salad in the fridge, covered, for up to a week.
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
½ cup dried cranberries
2 ½ cups water
1 red bell pepper, diced
½ cup golden raisins
¼ cup olive oil
salt and ground black pepper to taste
1 green onion, thinly sliced
2 roma (plum) tomatoes, diced
5 tablespoons olive oil, divided
⅓ cup diced red onion
2 tablespoons honey, or more to taste
2 cups pearl (Israeli) couscous
1 small cucumber, seeded and diced
½ cup French lentils
¼ cup 1/2-inch slices of fresh chives (Optional)
2 tablespoons chopped flat-leaf parsley, or more to taste
