Pearl Couscous and Lentil Salad Recipe By chef, fellow ALKie, Juli Posner

This salad is so colorful and fresh, it looks gorgeous on any buffet table.

It can be a side, yet it doubles as the main event if you add your favorite protein! (Shrimp works beautifully).

With lots of texture from crunchy cucumbers, salty brininess from Kalamata olives, and sweetness from golden raisins, it's a virtual party in your mouth!! It's certainly a favorite of mine as well as many of my clients!

*Serves 4-6 ; Store in the fridge for up to a week. 

PEARL COUSCOUS AND LENTIL SALAD

5 tablespoons of olive oil (divided)

2 cups of Pearl (Israeli) Couscous

1/2 cup lentils

2-1/2 cups of water

Additional water to cover

12 sliced cherry tomatoes 

1 small seeded and diced cucumber 

1 diced red bell pepper

1/2 cup Golden raisins

1/2 cup diced Calamata olives

1/3 cup diced red onion

3 tablespoons of flat leaf parsley (or any herb you like)

1 teaspoon of ground sumac (optional)*

1 thinly sliced scallion to garnish (at the end)

DRESSING

1/4 cup olive oil

2 juiced lemons

2 tablespoons honey or agave to taste

Salt and ground pepper to taste

DIRECTIONS

Step 1

Heat 1 tablespoon of olive oil over medium heat. Cook and stir couscous in the hot oil untill toasted (3-4 minutes untill fragrant).

Add 2-1/2 cups of water to the couscous and bring to a boil. Cover skillet and cook untill 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.

Step2

Place lentils in a small pan covered with water and boil. Reduce heat to med/low and simmer untill lentils are tender (15-20 mins).

Drain and rinse lentils under cold water in colander and add to couscous.

Step 3

Mix tomatoes, cucumber, red bell pepper, olives, raisins, red onions, parsley, and sumac into couscous lentil mixture.

Step 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. 

Garnish with scallions.

Refridgerate salad for flavors to blend, 8 hours to overnight.

Good Health and Happy New Year!

For more recipes, you can follow Juli on Instagram@Apracticalchef