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
Prep Time
8 hrs
Dificult
Medium
Servings
9 hrs
Ingredients
Instructions
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.
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.
To make the salad: Add tomatoes
cucumber
red bell pepper
cranberries
raisins
red onion
chives
green onion
parsley
and sumac to couscous-lentil mixture.
To make the dressing: Whisk olive oil
lemon juice
honey
salt
and pepper in a small bowl until well combined.
Pour dressing over salad; stir until coated. Let chill in the refrigerator until flavors blend
8 hours to overnight.
Cook’s Note
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.You can store the salad in the refrigerator
