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Pearl Couscous Salad

Pearl Couscous Salad

Susan

"This is a take-off of a pricey deli salad that my family loves. Using ingredients at home, it is much more affordable so we can enjoy it more often. Store salad in the fridge, covered, for up to a week."
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Ingredients

8 h 50 m servings 560 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 560 kcal
  • 28%
  • Fat:
  • 21 g
  • 32%
  • Carbs:
  • 82.2g
  • 27%
  • Protein:
  • 12.7 g
  • 25%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 43 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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Directions

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  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.

Footnotes

  • Cook's Notes:
  • Sultana can be substituted for the golden raisins.
  • The sweetness of the dressing is entirely a personal choice. I like it a bit tart and my kids like it a bit sweeter.

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Reviews

Read all reviews 10
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This screams spring to me! I love all the different contrast of this salad from taste/texture and presentation. I also used canned lentils that I washed and drained. I skipped the oil part af...

I submitted this recipe after only making it a couple of times. Since then I have made a few changes that I wanted to share. I don't add oil to the cooked couscous anymore, and I normally use ...

I used chopped dates instead of raisins, delicious!

I entered my kitchen, after being out all day, wondering what I could fix for a quick and light meal. This salad hit the spot ! It is delicious and quick to make. I doubled the lentils for mor...

Delicious as written. Next time I will add cilantro.

I love it! I used canned lentils instead... I added two extra lemons..

Outstanding! I didn't have exactly all of the ingredients, so used mixed lentils, fresh basil and oregano, garlic scares, and crushed chili and garlic pepper own place of a few of the ingredien...

I love this salad. I cooked the couscous and lentils in vegetable broth, rather than water. The only addition I made was to add in about 1/3 cup of chopped Kalamata olives. This salad gained ...

I really liked the dressing! I hadn't worked with pearl couscous before and wanted to make a salad, so this was a great springboard recipe. I did my own thing with the additives, but kept the ...

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