Lentils and Couscous

January 5, 2016

WSJ 2016/ Nigel Slater “A year of good eating” serves 4-6

  • ²⁄³ C Puy (French green) lentils
  • 1 C couscous
  • 2 C chicken broth
  • ²⁄³ C pine nuts
  • ¼ C dried apricots, thinly sliced
  • ½ C raisins
  • 1 bunch dill, fronds only, chopped
  • 2 tsp lemon juice
  • 2 TB olive oil
  • dash walnut oil
  • S&P
  1. Lentils – Bring large pot water to boil, add lentils.Reduce heat to simmer 18-20 minutes.
  2. Couscous – Bring 2 C stock to boil, add couscous, stir. Remove from heat, cover about 10 min until stock absorbed.
  3. Pine Nuts – Lightly roast in fry pan until golden, remove from heat chop coarsely.
  4. In a bowl: mix pine nuts, apricots, raisins, dill.
  5. Dressing  – whisk lemon juice, olive oil, dash walnut oil, salt & pepper.
  6. Mix lentils and dressing. Stir in couscous. Toss in dried fruit.

Serve warm or room temperature.






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