Pearl couscous is great to use in a hearty salad like this one which is a take on a pricey deli grain salad that my family loves. It is much more affordable to make it at home so we can enjoy it more often.
Ingredients
- olive oil: 5 Tbsp
- pearl (Israeli) couscous: 2 cups
- ½ cups water: 2 piece
- French lentils: 0.5 cup
- roma (plum) tomatoes: 2 piece (diced)
- cucumber: 1 piece (diced)
- red bell pepper: 1 piece (diced)
- cranberries: 0.5 cup (dried)
- golden raisins or sultanas: 0.5 cup
- red onion: 0.33333 cup (diced)
- fresh chives: 0.25 cup (thinly sliced, optional)
- green onion: 1 piece (sliced)
- flat-leaf parsley: 2 Tbsp (to taste, chopped)
- ground sumac: 1 tsp (optional)
- olive oil: 0.25 cup
- lemons: 2 piece (juiced)
- honey: 2 Tbsp (to taste)
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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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.
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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.
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To make the salad: Add tomatoes, cucumber, red bell pepper, cranberries, raisins, red onion, chives, green onion, parsley, and sumac to couscous-lentil mixture.
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To make the dressing: Whisk olive oil, lemon juice, honey, salt, and pepper in a small bowl until well combined.
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Pour dressing over salad; stir until coated. Let chill in the refrigerator until flavors blend, 8 hours to overnight.
