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Author Notes: I used to make this recipe all the time; the lentils add a really nice texture, and the cranberries lend a little sweetness. Unfortunately I am now gluten free and can't eat couscous, but please enjoy! —RellaBellaK
- 1 tablespoon light olive oil
- 2 shallots, sliced thinly
- 1 teaspoon garlic, finely minced
- 1 cup Israeli coucous
- 1/4 cup red lentils, picked over and rinsed
- 2 cups vegetable stock
- 1/2 teaspoon sea salt
- 1/4 teaspoon pepper
- 1/4 cup pine nuts
- 1/4 cup dried cranberries (optional)
- 1 tablespoon chopped basil (fresh)
- Heat oil over in small stock pot over medium flame. Saute shallots 3-4 minutes until soft; add garlic and cook 4-5 minutes more.
- Add couscous and lentils, stirring to coat with shallot and garlic mixture. Cook 3-4 minutes until couscous is lightly toasted.
- Stir in soup stock and spices. Bring to a boil, then simmer over low flame 12-15 minutes until couscous and lentils are tender.
- While couscous is cooking, place pine nuts in a small, dry frying pan. Toast over medium heat 3-4 minutes until nuts are browned and oils are released.
- Allow couscous to cool about 15 minutes. Stir in pine nuts and cranberries, and garnish with chopped basil.
- This recipe was entered in the contest for Your Best Couscous Dish
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