Israeli Couscous with Lentils, Shallots & Toasted Pine Nuts

By • January 8, 2010 • 2 Comments



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

Serves 8

  • 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)
  1. 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.
  2. Add couscous and lentils, stirring to coat with shallot and garlic mixture. Cook 3-4 minutes until couscous is lightly toasted.
  3. Stir in soup stock and spices. Bring to a boil, then simmer over low flame 12-15 minutes until couscous and lentils are tender.
  4. 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.
  5. Allow couscous to cool about 15 minutes. Stir in pine nuts and cranberries, and garnish with chopped basil.
Jump to Comments (2)

Tags: cheap, Side Dishes, simple, Vegan

Comments (2) Questions (0)

Default-small
Default-small
Stringio

11 months ago somiesayscookthis

Made this tonight with mushroom broth and almonds (alas I had no pine nuts), it was delish! Even my picky 7 year old ate it.

Default-small

over 2 years ago cincoymaya

I made this tonight and my husband, who rarely comments on anything, was delighted with it. Sorry you're not able to enjoy it anymore. I wonder, RellaBellaK, if you could use the same ingredients but sub rice for the couscous.