Pearl Couscous Salad Recipe

Name: Pearl Couscous Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons olive oil, divided; 2 cups pearl (Israeli) couscous; 2 1/2 cups water; 1/2 cup French lentils; water to cover; 2 Roma (plum) tomatoes, diced; 1 small cucumber, seeded and diced; 1 red bell pepper, diced; 1/2 cup dried cranberries; 1/2 cup golden raisins; 1/3 cup diced red onion; 1/4 cup 1/2-inch slices of fresh chives (optional); 2 tablespoons chopped flat-leaf parsley, or more to taste; 1 green onion, thinly sliced; 1 teaspoon ground sumac (optional); Dressing:; 1/4 cup olive oil; 2 lemons, juiced; 2 tablespoons honey, or more to taste; salt and ground black pepper to taste

Servings: persons

5 tablespoons olive oil, divided
2 cups pearl (Israeli) couscous
2 1/2 cups water
1/2 cup French lentils
water to cover
2 Roma (plum) tomatoes, diced
1 small cucumber, seeded and diced
1 red bell pepper, diced
1/2 cup dried cranberries
1/2 cup golden raisins
1/3 cup diced red onion
1/4 cup 1/2-inch slices of fresh chives (optional)
2 tablespoons chopped flat-leaf parsley, or more to taste
1 green onion, thinly sliced
1 teaspoon ground sumac (optional)
Dressing:
1/4 cup olive oil
2 lemons, juiced
2 tablespoons honey, or more to taste
salt and ground black pepper to taste

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.
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.
3
Mix tomatoes, cucumber, red bell pepper, cranberries, raisins, red onion, chives, parsley, green onion, and sumac into couscous-lentil mixture.
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.

403

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 5 tablespoons olive oil, divided, 2 cups pearl (Israeli) couscous, 2 1/2 cups water, 1/2 cup French lentils, and more.

Yes, Pearl Couscous Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pearl Couscous Salad

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