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
What You'll Need
light olive oil
shallots, sliced thinly
garlic, finely minced
red lentils, picked over and rinsed
dried cranberries (optional)
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.