5 tbsp extra virgin olive oil
2 cups Pearl couscous
2 ½ cup water
½ cup French lentils
2 plum tomatoes, diced
1-2 English cucumbers
1 red bell pepper, diced
½ cup dried cranberries
1/3 cup diced red onion
2 tbsp chopped parsley
2 green onions, thinly sliced
¼ cup extra virgin olive oil
2 lemons, juiced
2 tbsp honey
salt & pepper to taste
Heat 1 tbsp of olive oil in a large skillet and add the couscous. Cook until golden, about 4 minutes.
Add 2 ½ cups of water and bring to a boil. Cover and cook for 10 minutes or until the couscous is tender. Rinse with cold water in a sieve and transfer to a bowl. Mix in ¼ cup of olive oil. Toss to coat.
Place the lentils in a small saucepan and cover with water. Bring to a boil. Reduce the heat and simmer until the lentils are tender. About 15 minutes.
Drain and rinse the lentils. Add to the couscous.
Add the next 7 ingredients to the couscous lentil mixture.
In a small bowl, whisk the ¼ cup of olive oil, lemon juice, salt and pepper together and pour over the couscous mixture. Toss to coat. Refrigerate the salad for at least 8 hours before serving.
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