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Pearl Couscous Salad


"This is a take-off of a pricey deli salad that my family loves. Using ingredients at home, it is much more affordable so we can enjoy it more often. Store salad in the fridge, covered, for up to a week."
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8 h 50 m servings 560 cals
Original recipe yields 6 servings

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  1. 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.
  2. 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.
  3. Mix tomatoes, cucumber, red bell pepper, cranberries, raisins, red onion, chives, parsley, green onion, and sumac into couscous-lentil mixture.
  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. Refrigerate salad for flavors to blend, 8 hours to overnight.


  • Cook's Notes:
  • Sultana can be substituted for the golden raisins.
  • The sweetness of the dressing is entirely a personal choice. I like it a bit tart and my kids like it a bit sweeter.

Nutrition Facts

Per Serving: 560 calories; 21 g fat; 82.2 g carbohydrates; 12.7 g protein; 0 mg cholesterol; 43 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 11
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I submitted this recipe after only making it a couple of times. Since then I have made a few changes that I wanted to share. I don't add oil to the cooked couscous anymore, and I normally use ...

This screams spring to me! I love all the different contrast of this salad from taste/texture and presentation. I also used canned lentils that I washed and drained. I skipped the oil part af...

I used chopped dates instead of raisins, delicious!

I entered my kitchen, after being out all day, wondering what I could fix for a quick and light meal. This salad hit the spot ! It is delicious and quick to make. I doubled the lentils for mor...

Delicious as written. Next time I will add cilantro.

I love it! I used canned lentils instead... I added two extra lemons..

Would not change a thing. Served it at a casual dinner gathering as a side dish.

Outstanding! I didn't have exactly all of the ingredients, so used mixed lentils, fresh basil and oregano, garlic scares, and crushed chili and garlic pepper own place of a few of the ingredien...

I love this salad. I cooked the couscous and lentils in vegetable broth, rather than water. The only addition I made was to add in about 1/3 cup of chopped Kalamata olives. This salad gained ...