If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
Get Baking This Labor Day
These recipes are worth a little kitchen labor
Get baking this Labor Day.
Make these recipes before it's too late.
Meet 2015's best sellers.
Our staff's best storage tips.
Storage made crystal clear.