MOROCCAN LENTILS AND COUSCOUS
This superb Moroccan favorite can only be described as heavenly, with the combination of aromatic spices and crisp, brown onion adding a real spark to the subtle flavors of the lentils and couscous.
Provided by morgainegeiser
Categories Moroccan
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
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.
LENTILS COUSCOUS RECIPE
I made this recipe the other day, instead of using rice , I used Couscous, and it was really good. Basically it is cooked the same as the lentils and Rice Recipe (Mujadarah) only subsituting couscous for Rice.
Provided by Hommus
Categories Grains
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
LENTILS WITH CHICKPEAS AND COUSCOUS
Kids love coucous, and combining it with lentils and chickpeas is a good way to pack protein into this entree. Coucous can be messy to eat and to clean up, but here the sauce cuts down on stray grains.
Provided by Autuamnsprite
Categories Vegan
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 241.7, Fat 7.4, SaturatedFat 0.7, Sodium 635.5, Carbohydrate 38, Fiber 8.3, Sugar 9.4, Protein 9.3
LENTIL STEW OVER COUSCOUS
I love cooking in the crocpot and the way stews turn out. This is a hearty stew, filled with vegetables and a great way to warm you during the cooler months. This recipe makes 12 generous servings and the stew itself can be frozen for up to 3 months. The recipe is courtesy of Best-Loved Slow Cooker Recipes.
Provided by PaulaG
Categories Stew
Time 9h20m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Combine lentils, water, tomatoes, broth, celery, onion, bell pepper, carrot, garlic, marjoram and black pepper in the crockpot.
- Stir; cover and cook on low for 8 to 9 hours.
- Add vinegar and olive oil, stir, serve over couscous.
- Garnish with carrot curls and celery leaves.
Nutrition Facts : Calories 157.4, Fat 1.8, SaturatedFat 0.3, Sodium 32.9, Carbohydrate 28.1, Fiber 5.9, Sugar 3.2, Protein 8.1
LENTIL AND COUSCOUS SALAD
This is great for a picnic or barbecue. Use the indigo lentils that they sell in bulk containers at Wild Oats, Whole Foods type markets if you can find them. Recipe was originally in the Boston Globe many years ago but I've changed it a bit over the years.
Provided by Cookie16
Categories Lentil
Time 35m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine red onion, lemon juice and vinegar in large bowl with a pinch of salt.
- Put lentils and 4 cups of water in pot and bring to boil then simmer for 20 minutes or til lentils are soft.
- Take off heat and let rest for 5 minutes.
- Drain and add to onion mixture along with the 1/3 cup of olive oil.
- Toss well.
- Bring 1 cup of water to boil, add couscous, take off heat, cover and let stand for 5 minutes.
- Fluff up the couscous by raking with a fork and adding slowly the 1 T of olive oil. Try to get rid of the clumps.
- Add the couscous to the lentil mixture along with the parsley, mint and scallions.
- Salt and pepper to taste.
Nutrition Facts : Calories 214.5, Fat 11, SaturatedFat 1.5, Sodium 10.9, Carbohydrate 24, Fiber 3.6, Sugar 1.2, Protein 5.4
MEDITERRANEAN COUSCOUS AND LENTIL SALAD
Steps:
- In a small saucepan simmer lentils in water to cover by 2 inches until tender but not falling apart, 15 to 20 minutes, and drain well. Transfer hot lentils to a bowl and stir in 1 tablespoon vinegar and salt and pepper to taste. Cool lentils completely, stirring occasionally.
- In a saucepan bring water to a boil and add couscous and salt. Remove pan from heat and let couscous stand, covered, 5 minutes. Fluff couscous with a fork and transfer to a large bowl. Stir in 1 tablespoon oil and cool completely, stirring occasionally.
- In a small bowl whisk together garlic paste, remaining 2 tablespoons vinegar, remaining 3 tablespoons oil, and salt and pepper to taste. Stir lentils and dressing into couscous. Chill salad, covered, at least 3 hours and up to 24.
- Just before serving, stir in remaining ingredients and season with salt and pepper.
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- Pour the vegetable stock and add the red lentils. If the lentils are not fully covered by the liquid, you can add some extra water. Cook the lentils according to the instructions on the package.
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- In a small sauce pan, heat one cup broth and lentils to boil, cover and simmer over low heat for 20 minutes or until tender. Set aside. If all the liquid evaporates before lentils are cooked, add a little water to finish cooking.
- In a microwave safe bowl, place ½ cup vegetable broth, butter or oil and microwave until mixture is boiling. Remove from the microwave, add couscous, stir and cover. Let sit for five minutes covered. Then fluff with fork and set aside.
- Once lentils and couscous are cooked, heat a large skillet over medium heat and add 1 teaspoon of olive oil and garlic. Cook for about one to two minutes and add onions and mushrooms. Increase heat to medium high and sauté for about five minutes until mushrooms and onions are cooked. Add optional pepper flakes and tomatoes and sauté for about 2 minutes. Add fresh basil, cooked lentils and cooked couscous and cook just until at serving temperature. Season to taste.
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- Next, heat the remaining oil in a skillet over medium heat, and add the remaining garlic cloves. Add the onion, mushrooms, and soy sauce. Season with salt, pepper, and cook everything until golden.
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