Step 1: Cook the pearl couscous according to package directions in salted water until al dente. Drain well, fluff with a fork, and let cool completely on a baking sheet to prevent sticking.
Step 2: While couscous cooks, prepare the lentils. Rinse the lentils thoroughly. In a medium saucepan, combine lentils with 3 cups of cold water. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, or until tender but still firm. Drain the cooked lentils very well. Spread them out on a clean kitchen towel or paper towels and gently pat them dry. This step is crucial for crispiness.
Step 3: Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat. Add the dried lentils in an even layer. Pan-fry for 8-12 minutes, stirring occasionally, until they are golden brown and crispy. Season with a pinch of salt. Remove from heat and set aside to cool slightly.
Step 4: Prepare the fresh vegetables and herbs. Dice the cucumber, tomatoes, and red onion finely. Finely chop the fresh parsley and mint. Place the cooled pearl couscous, diced vegetables, and chopped herbs in a large mixing bowl.
Step 5: Make the dressing. In a small bowl, whisk together the fresh lemon juice, 3 tablespoons of extra virgin olive oil, minced garlic, salt, and freshly ground black pepper until well combined. Taste and adjust seasoning as needed.
Step 6: Pour the dressing over the couscous and vegetable mixture. Toss gently to ensure all ingredients are well coated. Just before serving, gently fold in the crispy lentils to maintain their texture. Serve immediately and enjoy your delicious Crispy Lentil Tabbouleh Salad with Pearl Couscous!