Pearl Couscous Salad recipe
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Ingredients
- 5 tablespoons olive oil, divided 2 cups pearl (Israeli) couscous 2 ½ cups water ½ cup French lentils water to cover 2 Roma (plum) tomatoes, diced 1 small cucumber, seeded and diced 1 red bell pepper, diced ½ cup dried cranberries ½ cup golden raisins ⅓ cup diced red onion ¼ cup 1/2-inch slices of fresh chives 2 tablespoons chopped flat-leaf parsley, or more to taste 1 green onion, thinly sliced 1 teaspoon ground sumac ¼ cup olive oil 2 lemons, juiced 2 tablespoons honey, or more to taste salt and ground black pepper to taste
Nutrition Info
- 560.3 caloriescarbohydrate: 82.2 gcholesterol: : -fat: 21 gfiber: 9.9 gprotein: 12.7 gsaturatedFat: 2.9 gservingSize: -sodium: 42.8 mgsugar: 22 gtransFat: : -unsaturatedFat: : -
Directions Pearl Couscous Salad
Directions
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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.
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.
Mix tomatoes, cucumber, red bell pepper, cranberries, raisins, red onion, chives, parsley, green onion, and sumac into couscous-lentil mixture.
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.