Pearl Couscous Salad

Ingredients

• 5 tablespoons olive oil, divided
• 2 cups pearl (Israeli) couscous
• 2 1/2 cups water
• 1/2 cup French lentils
• Water to cover
• 2 Roma (plum) tomatoes, diced
• 1 small cucumber, seeded and diced
• 1 red bell pepper, diced
• 1/2 cup dried cranberries
• 1/2 cup golden raisins
• 1/3 cup diced red onion
• 1/4 cup 1/2-inch slices of fresh chives (optional)
• 2 tablespoons chopped flat-leaf parsley, or more to taste
• 1 green onion, thinly sliced
• 1 teaspoon ground sumac (optional)
• Dressing:
• 1/4 cup olive oil
• 2 lemons, juiced
• 2 tablespoons honey, or more to taste
• Salt and ground black pepper to taste

Directions

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.

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.

Mix tomatoes, cucumber, red bell pepper, cranberries, raisins, red onion, chives, parsley, green onion, and sumac into couscous-lentil mixture.

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.