Best 6 Pearl Couscous With Lentils Carrots Spinach And Corn Recipes
Embark on a culinary journey with this vibrant and flavorful Pearl Couscous with Lentils, Carrots, Spinach, and Corn. This wholesome dish combines the goodness of hearty pearl couscous, protein-rich lentils, crunchy carrots, tender spinach, and sweet corn, creating a symphony of textures and flavors. Accompanied by three enticing variations, this recipe offers a versatile and delightful meal that caters to diverse palates and dietary preferences. Dive into the classic rendition for a comforting and satisfying experience, explore the vegan version for a plant-based delight, or indulge in the gluten-free alternative for a celiac-friendly treat. Each variation promises a unique culinary adventure, ensuring that every bite is a celebration of taste and nourishment.
Here are our top 6 tried and tested recipes!
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.
PEARL COUSCOUS WITH LENTILS, CARROTS, SPINACH, AND CORN
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 Dishes
Time 55m
Yield 8
Number Of Ingredients 16
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
PEARL COUSCOUS WITH LENTILS, CARROTS, SPINACH, AND CORN
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 Dishes
Time 55m
Yield 8
Number Of Ingredients 16
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
PEARL COUSCOUS WITH LENTILS, CARROTS, SPINACH, AND CORN
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 Dishes
Time 55m
Yield 8
Number Of Ingredients 16
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
PEARL COUSCOUS SALAD
This is a take-off of a pricey deli salad that my family loves. Using ingredients at home, it is much more affordable so we can enjoy it more often. Store salad in the fridge, covered, for up to a week.
Provided by Susan
Categories Salad 100+ Pasta Salad Recipes
Time 8h50m
Yield 6
Number Of Ingredients 19
Steps:
- Heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir couscous in the hot oil until toasted and fragrant, 3 to 4 minutes. Add 2 1/2 cups water to couscous and bring to a boil; cover skillet and cook until couscous is tender, about 10 minutes. Rinse couscous in a colander with cold water and transfer to a bowl. Mix 1/4 cup olive oil into couscous and stir to coat.
- Place lentils in a small pan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until lentils are tender, 15 to 20 minutes. Drain and rinse lentils under cold water in a colander; add to couscous.
- Mix tomatoes, cucumber, red bell pepper, cranberries, raisins, red onion, chives, parsley, green onion, and sumac into couscous-lentil mixture.
- Beat 1/4 cup olive oil, lemon juice, honey, salt, and pepper together in a bowl; pour over couscous-lentil mixture and stir until coated. Refrigerate salad for flavors to blend, 8 hours to overnight.
Nutrition Facts : Calories 560.3 calories, Carbohydrate 82.2 g, Fat 21 g, Fiber 9.9 g, Protein 12.7 g, SaturatedFat 2.9 g, Sodium 42.8 mg, Sugar 22 g
PEARL COUSCOUS WITH LENTILS, CARROTS, SPINACH, AND CORN
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 Dishes
Time 55m
Yield 8
Number Of Ingredients 16
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
Tips:
- Use the right type of couscous: Pearl couscous is the best choice for this recipe as it holds its shape well and has a slightly chewy texture. You can also use Israeli couscous or whole wheat couscous, but the cooking time may vary.
- Rinse the lentils and couscous before cooking: This will help to remove any dirt or debris and ensure that the lentils and couscous cook evenly.
- Use vegetable broth instead of water: This will add more flavor to the dish. If you don't have vegetable broth, you can use chicken broth or water, but the flavor will be less intense.
- Don't overcook the lentils or couscous: Lentils should be cooked until they are tender but still hold their shape. Couscous should be cooked until it is tender and fluffy, but not mushy.
- Add the vegetables towards the end of the cooking time: This will help to preserve their nutrients and prevent them from becoming overcooked.
- Season the dish to taste: Add salt, pepper, and other spices to taste. You can also add a squeeze of lemon juice or a dollop of yogurt for extra flavor.
Conclusion:
This pearl couscous with lentils, carrots, spinach, and corn is a healthy and flavorful dish that is perfect for a quick and easy weeknight meal. It is packed with protein, fiber, and vitamins, and it can be easily customized to your liking. So next time you're looking for a healthy and satisfying meal, give this recipe a try!
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