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Confetti Pearl Couscous Salad Serves 8-10

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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