Israeli Couscous with Lentils, Shallots & Toasted Pine Nuts

By RellaBellaK
January 8, 2010
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Israeli Couscous with Lentils, Shallots & Toasted Pine Nuts

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!


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.

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