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
Lentils
- ½ cup French lentils
Couscous
- 5 tablespoons olive oil
- 2 cups pearl (Israeli) couscous
- 2 ½ cups water
Dressing
- ¼ cup olive oil
- 2 lemons, juiced
- 2 tablespoons honey, or more to taste
- salt and ground black pepper to taste
Salad
- 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 or sultanas
- 1/3 cup diced red onion
- 1/4 cup thinly sliced fresh chives (Optional)
- 1 green onion, thinly sliced
- 2 tablespoons chopped flat-leaf parsley, or more to taste
- 1 teaspoon ground sumac (Optional)
Directions
Step 1
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 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
To make the salad: Add tomatoes, cucumber, red bell pepper, cranberries, raisins, red onion, chives, green onion, parsley, and sumac to couscous-lentil mixture.
Step 4
To make the dressing: Whisk olive oil, lemon juice, honey, salt, and pepper in a small bowl until well combined.
Step 5
Pour dressing over salad; stir until coated. Let chill in the refrigerator until flavors blend, 8 hours to overnight.
Tips
You can adjust the sweetness of the dressing to your liking. I prefer it a bit tart, while my kids like it a bit sweeter.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 560 | |
% Daily Value * | |
Total Fat21g | 27% |
Saturated Fat3g | 15% |
Sodium43mg | 2% |
Total Carbohydrate82g | 30% |
Dietary Fiber10g | 35% |
Total Sugars22g | |
Protein13g | |
Vitamin C34mg | 169% |
Calcium53mg | 4% |
Iron3mg | 15% |
Potassium511mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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