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
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Ingredients
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1 tablespoon
light olive oil
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2
shallots, sliced thinly
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1 teaspoon
garlic, finely minced
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1 cup
Israeli coucous
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1/4 cup
red lentils, picked over and rinsed
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2 cups
vegetable stock
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1/2 teaspoon
sea salt
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1/4 teaspoon
pepper
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1/4 cup
pine nuts
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1/4 cup
dried cranberries (optional)
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1 tablespoon
chopped basil (fresh)
Directions
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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.
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Add couscous and lentils, stirring to coat with shallot and garlic mixture. Cook 3-4 minutes until couscous is lightly toasted.
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Stir in soup stock and spices. Bring to a boil, then simmer over low flame 12-15 minutes until couscous and lentils are tender.
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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.
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Allow couscous to cool about 15 minutes. Stir in pine nuts and cranberries, and garnish with chopped basil.
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