Best 3 Lentils Couscous Recipes

**Indulge in a Delightful Culinary Journey with Lentils and Couscous: A Symphony of Flavors and Textures**

Embark on a culinary adventure with lentils and couscous, a harmonious blend of earthy flavors and delightful textures. Discover a treasure trove of enticing recipes that showcase the versatility of these humble ingredients. From hearty soups and nourishing salads to flavorful main courses and wholesome side dishes, each recipe promises a unique taste sensation. Prepare to tantalize your taste buds with a symphony of spices, herbs, and fresh vegetables, all coming together to create a medley of flavors that will leave you craving for more. Whether you prefer the comfort of a warm lentil soup on a chilly evening or the vibrant freshness of a couscous salad on a hot summer day, this collection of recipes has something to satisfy every palate and occasion. Get ready to explore the culinary wonders of lentils and couscous, and let your taste buds embark on an unforgettable journey.

Let's cook with our recipes!

MOROCCAN LENTILS AND COUSCOUS

Moroccan Lentils and Couscous image

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

Ingredients

1 cup lentils, uncooked
4 garlic cloves, crushed
1 teaspoon cumin, ground
1/2 teaspoon salt
1/8 teaspoon pepper
1/16 teaspoon ground cinnamon
1 bay leaf
3 cups water
2 teaspoons vegetable oil
2 cups onions, cut in thin slices
1/2 cup couscous, uncooked

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

Pearl Couscous with Lentils, Carrots, Spinach, and Corn image

This is a recipe that is great as a side or even as a meal. It's so hearty! It's great served warm or cold. I sometimes substitute chickpeas for the lentils, but be aware that they have a slightly stronger flavor. The white wine is used for flavor but can be left out if desired. Reduced-sodium chicken broth can be used. This recipe keeps well in the fridge and can be served warm or cold.

Provided by Caitlin685

Categories Side Dish

Time 55m

Yield 8

Number Of Ingredients 16

Ingredients

1 tablespoon sesame oil
1 small onion, diced
3 cloves garlic, minced
1 cup canned lentils, drained and rinsed
1 cup diced carrots
¾ cup corn kernels
2 tablespoons dry white wine
2 tablespoons chicken broth
2 cups chicken broth
¼ cup dry white wine
1 (10 ounce) box pearl (Israeli) couscous
2 tablespoons chicken broth
2 tablespoons dry white wine
2 cups baby spinach leaves, stems removed
1 ½ tablespoons lemon juice, or to taste
1 teaspoon ground black pepper, or to taste

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.

Nutrition Facts : Calories 174 calories, Carbohydrate 30.4 g, Cholesterol 0.2 mg, Fat 2.1 g, Fiber 4.2 g, Protein 6 g, SaturatedFat 0.3 g, Sodium 83.6 mg, Sugar 2.4 g

LENTILS COUSCOUS RECIPE

Lentils Couscous Recipe image

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

Ingredients

1 cup lentils
1/2 cup couscous
2 large onions (sliced 1/2 inch slivers)
1/4 cup olive oil or 1/4 cup vegetable oil
4 cups chicken broth or 4 cups vegetable broth
salt (to taste)
1/2 teaspoon black pepper
1 teaspoon cumin
1 dash cayenne (optional)

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.

Tips:

For the best results, use high-quality lentils and couscous. Look for lentils that are whole and free of debris, and couscous that is fluffy and not too dry.
Be sure to rinse the lentils thoroughly before cooking. This will help to remove any dirt or debris, and it will also help to prevent the lentils from becoming mushy.
When cooking the lentils, use a ratio of 1 cup lentils to 2 cups water. This will give you perfectly cooked lentils that are tender but not mushy.
If you are using pre-cooked lentils, be sure to drain them thoroughly before adding them to the couscous.
To make the couscous, use a ratio of 1 cup couscous to 1 1/2 cups boiling water. Fluff the couscous with a fork before serving.
You can add a variety of vegetables, herbs, and spices to your lentils and couscous. Some popular additions include onions, carrots, celery, garlic, parsley, cilantro, cumin, and turmeric.
Lentils and couscous are a versatile dish that can be served as a main course, a side dish, or a salad. They can also be used as a filling for burritos, tacos, and other dishes.

Conclusion:

Lentils and couscous is a delicious and healthy dish that is easy to make. It is a good source of protein, fiber, and vitamins. Lentils and couscous can be enjoyed on their own or with a variety of other ingredients. So next time you are looking for a quick and easy meal, give lentils and couscous a try!