Israeli Couscous and Lentil Salad

1. 1

   To make the couscous: Heat 1 tablespoon olive oil in a skillet over medium heat.

2. 2

   Cook and stir the couscous in the hot oil until toasted and fragrant, 3 to 4 minutes.

3. 3

   Pour in the water and bring to a boil; cover, reduce the heat to medium-low, and simmer until the couscous is tender, about 10 minutes.

4. 4

   Drain and rinse the couscous under cold water in a colander, then transfer it to a large serving bowl.

5. 5

   Stir in the remaining 4 tablespoons olive oil until well coated.

6. 6

   Place the lentils in a small pan and cover with water; bring to a boil.

7. 7

   Reduce the heat to medium-low and simmer until the lentils are tender, 15 to 20 minutes.

8. 8

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

9. 9

   To make the salad: Add the tomatoes, cucumber, red bell pepper, cranberries, raisins, red onion, chives, green onion, parsley, and sumac to the couscous mixture.

10. 10

    To make the dressing: Whisk the olive oil, lemon juice, honey, salt, and pepper in a small bowl until well combined.

11. 11

    Pour the dressing over the salad; stir until coated.

12. 12

    Chill in the refrigerator until the flavors blend before serving.

• Calories 378.09 kcal Moderate
• Protein 8.18 g Moderate
• Carbs 83.33 g Moderate
• Total Fat 3.07 g Low Source
• Saturated Fat 0.41 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 76.74 mg Low Source
• Fiber 7.84 g Good Source
• Sugar 28.57 g High
• Added Sugar 4.14 g Moderate
• Calcium 45.7 mg Low Source
• Iron 1.18 mg Low Source
• Potassium 333.91 mg Low Source
• Vitamin A 190.63 mcg_rae Good Source
• Vitamin C 67.16 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Wheat 🌾
• Gluten
• Tomatoes 🍅
• Onions 🧅