Crispy Lentil Tabbouleh
A high-protein, high-fiber tabbouleh recipe with crispy lentils and pearl couscous. The perfect side dish for late summer.
A crispy lentil tabbouleh-ish salad! After making my crispy lentil cobb salad for a demo at Kitchen Conservatory a few weeks ago, I wanted to create a summer grain salad version and knew this tabbouleh-inspired version would be delicious.
If you haven’t made crispy lentils yet, they are a game-changer! It’s exactly what it sounds like; you soak the lentils overnight, then pan-fry them until crispy and serve.
Especially if you don’t like the texture of traditional lentils (or have only had lentils, say, in a lentil soup), then you’ve gotta try this version. They are crispy and almost crackle in your mouth, the perfect pairing for couscous and lots of herbs.
Ingredient Notes
A few notes on ingredients, as this crispy lentil salad is very adaptable to what you’ve got on hand and can be customized based on preference!
- Lentils: The lentils MUST be French lentils, lentils du Puy, or black beluga-style lentils. The red lentils you use in my red lentil soup or the brown lentils used in my lentil tacos won’t work; they will become mushy rather than crispy.
- Pearl Couscous:Â Also known as Israeli couscous, I find its texture pairs really well with the crispy lentils. I tried this using regular couscous and didn’t like the texture as much, but it also works with orzo or farro.
- Sumac: Sumac is one of my favorite seasonings; it’s a little lemony and pairs really nicely with the fresh parsley and mint. I grab it at Penzey’s; if you don’t have sumac, then I’d recommend a pinch of cumin and smoked paprika instead.
- Fresh Herbs: Add as much as you’d like here! Parsley and mint are my go-to for this salad, especially as my garden is overflowing with both of them, but you can use parsley, cilantro, mint or basil.
- Cherry Tomatoes:Â My garden is also giving me lots of Sungold tomatoes, and I love those in this salad, but chopped heirloom tomatoes or other tomatoes work too. Especially if you make this during the summer or early Fall, tomatoes are at their peak, so use what you’ve got! (Enjoy any leftover Sungolds in my sungold gazpacho or sungold zucchini pasta)
Tips for Success
- Soak the Lentils: You must soak the lentils ahead of time! This recipe will not work if you don’t soak them, as the lentils need to be hydrated before they can be pan-fried to be crispy!
- Use Lemon Zest and Juice: The dressing’s brightness comes from both the lemon zest and juice! You can adjust the taste to suit your preference.
- Pearl Couscous: I highly recommend using pearl couscous for the texture match, but orzo or farro would work instead. I recommend those over using a regular couscous as the grains are too small to match the lentils.
- EVOO: The quality of the olive oil really does make a difference in this simple salad, so I recommend tasting your olive oil to make sure you like it. This recipe was tested with the following brands; Kosterina, Zoe, California Olive Ranch Miller’s Blend, and Laconiko (personal favorite)
I can’t wait for you to try this salad! It’s so fresh tasting, the perfect side dish for right now. I say it serves 4-6 as a side dish, but it also makes a great light meal if you want to serve it as a main.
If you try this recipe, make sure to come back to leave a comment and a rating. Seeing you make my recipes makes my day, and your feedback helps other readers!
Crispy Lentil Tabbouleh with Couscous
Ingredients
- 2 cups French-style lentils, lentilles du Puy, or black lentils*, Soaked for at least 6 hours; preferably overnight
- 1 cup pearl couscous
- Flaky sea salt, like Maldon
- 1/3 cup extra-virgin olive oil, divided
- 1/3 cup chopped parsley
- 3/4 cup diced cucumber
- 1 cup halved cherry tomatoes
- 1/3 cup finely diced red onion
- 2-3 tablespoons mint leaves, minced
- 1/4 teaspoon ground sumac
- 1 lemon
Instructions
- Cover the lentils with water and soak for at least 6-8 hours, ideally overnight. You won't be boiling the lentils, so they need to be hydrated enough to crisp up in a saute pan. Alternatively, you can cover the lentils with boiling water for 4-6 hours to quick-soften.
- Heat 1 tablespoon of the olive oil in a medium saucepan over medium heat. Add the couscous and saute for 1-2 minutes, stirring occasionally, until the couscous takes on a slightly golden color. Add in 1 1/2 cups of water, then bring to a boil. Cover, reduce heat to low and simmer for 13-15 minutes until water is absorbed and couscous is cooked through.
- While the couscous is cooking, make the lentils. Drain the lentils and pat dry. Heat a cast iron skillet or other skillet over medium heat. Drizzle a small layer of olive oil in the bottom of the skillet, then add in 1/2 of the lentils. Cook, stirring often, until the lentils are crispy, about 5-8 minutes, taking care not to burn.
- Remove the lentils with a slotted spoon and transfer to a paper-towel lined plate. Sprinkle with flaky sea salt, then repeat with the remaining lentils, adding more oil first as needed.
- In a large bowl, combine the cooked couscous, crispy lentils, parsley, cucumber, tomatoes red onion, and mint.
- From one lemon, zest 1 teaspoon of zest and juice the lemon into a medium bowl. Add in the sumac, 1/2 teaspoon of salt, and whisk in the remaining olive oil. Drizzle the dressing over the salad and toss, then taste, adjusting seasoning as needed, and serve.