Pearl Couscous Salad

Name: Pearl Couscous Salad
Total time: 540
Yield: 6
Ingredients: 5 tablespoons olive oil; 2 cups pearl (Israeli) couscous; 2.5 cups water; 0.5 cup French lentils; 2 Roma (plum) tomatoes, diced; 1 small cucumber, seeded and diced; 1 red bell pepper, diced; 0.5 cup dried cranberries; 0.5 cup golden raisins; 0.33333334326744 cup diced red onion; 0.25 cup 1/2-inch slices of fresh chives; 1 green onion, thinly sliced; 2 tablespoons chopped flat-leaf parsley, or more to taste; 1 teaspoon ground sumac; 0.25 cup olive oil; 2 lemons, juiced; 2 tablespoons honey, or more to taste; salt and ground black pepper to taste

Recipe by Susan from allrecipes.com

Lunch,Salad 9 Hr.

Ingredients

6 servings

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5 tablespoons olive oil
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2 cups pearl (Israeli) couscous
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2.5 cups water
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0.5 cup French lentils
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2 Roma (plum) tomatoes, diced
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1 small cucumber, seeded and diced
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1 red bell pepper, diced
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0.5 cup dried cranberries
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0.5 cup golden raisins

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0.33333334326744 cup diced red onion
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0.25 cup 1/2-inch slices of fresh chives
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1 green onion, thinly sliced
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2 tablespoons chopped flat-leaf parsley, or more to taste
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1 teaspoon ground sumac
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0.25 cup olive oil
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2 lemons, juiced
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2 tablespoons honey, or more to taste
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salt and ground black pepper to taste

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.