Olsson Recipes

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.