Best Lentils Couscous Recipes

MOROCCAN LENTILS AND COUSCOUS

Steps:

• Place the lentils in a medium saucepan.
• Add garlic, spices, and 3 cups of water. Bring to a boil over medium heat, stirring occasionally.
• Reduce heat to low, cover, and simmer 40 minutes, stirring once halfway through cooking time.
• While lentils are cooking, bring 1 cup of water to a boil in a small saucepan.
• Remove from heat, stir in couscous, cover, and set aside for 15 minutes.
• Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring frequently, until onion is nicely browned, about 10 minutes.
• Add lentils to skillet and mix well.
• Remove and discard bay leaf. Serve lentils over couscous.

PEARL COUSCOUS WITH LENTILS, CARROTS, SPINACH, AND CORN

Steps:

• Heat sesame oil in a large skillet over medium heat; cook and stir onion until it turns translucent, about 5 minutes. Stir in garlic and cook until garlic starts to brown, about 5 to 8 more minutes. Mix in the lentils and cook 3 to 4 minutes to blend flavors, stirring lightly. Stir carrots and corn kernels into the mixture. Reduce heat to low. Pour in 2 tablespoons white wine and 2 tablespoons chicken broth; let the mixture simmer, stirring occasionally.
• Bring 2 cups chicken broth and 1/4 cup white wine to a boil in a saucepan; stir in couscous and reduce heat to low. Simmer couscous until the liquid has been absorbed and the couscous pearls are tender, about 8 minutes.
• Stir 2 more tablespoons each of chicken broth and white wine into lentil mixture and lightly toss baby spinach leaves into the vegetables in the skillet until wilted, about 5 minutes.
• Transfer cooked couscous to a serving bowl and gently stir the spinach-lentil mixture into couscous until thoroughly combined. Drizzle with lemon juice, sprinkle with black pepper, and lightly stir again.

LENTILS COUSCOUS RECIPE

Steps:

• Saute onions with olive oil (stirring occasionally) until golden brown. Reserve 4 tablespoons of browned onions for garnish.
• Meanwhile place lentils, water (or broth) salt,and black Pepper in a different saucepan and cook for around 20 minutes or until lentils are tender.
• Add Couscous, browned onions, cumin, and dash of cayenne to the lentils, stir, cover and simmer for about 5-10 minutes or until water is absorbed.
• Place Lentils and Couscous in serving dish and garnish with 4 tablespoons of reserved browned onions.
• This recipe is best when served with Tomatoe Salad. See my recipe for Tomatoe Salad.

ISRAELI COUSCOUS WITH LENTILS AND ZUCCHINI

Steps:

• 1. Saute chopped onion and garlic with 1 tablespoon of olive oil in a large pan over medium heat until onions become soft. Add wine and reduce until there is a little bit of liquid left. Add zucchini & thyme. Mix well and cook until zucchini is soft. This takes about 10 minutes. 2. Meanwhile, prepare Israeli Couscous according to directions on back. When the couscous is done, put entire package of lentils in the microwave (cut a few holes to vent it) and nuke them for 3 minutes. Add lentils and couscous to the zucchini mixture. Add remaining 1 tablespoon of olive oil and lemon juice to the mixture-stir until well combined. Now fold the feta in so it doesn't melt too much. Season with salt & pepper to taste. EAT UP!

LENTILS WITH CHICKPEAS AND COUSCOUS

Steps:

• Bring lentils and 6 cups water to a boil. Reduce to a simmer and cook uncovered 15 minutes, or until lentils are just tender.
• Bring 1 1/4 cups broth and raisins to a boil. Stir in coucous, cover and remove from heat.
• Place salsa, cilantro, tomato paste and cumin in ffood processor and puree until smooth.
• Heat oil in large skillet over medium high heat. Add onion and carrot, and season with salt and pepper. Cook 5 to 6 minutes, or until slightly broned, stirring frequently. Add salsa mixture, remaining 1 1/2 cups broth and chickpeas. Bring to a boil, cover, reduce heat to low and simmer 10 minutes, stirring occasionally.
• Drain lentils and add to chickpea sauce. Thin with additional broth if sauce is too thick.
• Place coucous in 6 bowls and top with sauce. Sprinkle each serving with mint and pine nuts, and serve.