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.

 

 

 

 

Saute grains before submerged in liquid, pilaf method. The Week Dec 2010

  • 3 TB unsalted butter
  • 2 C couscous

Heat butter in saucepan med-hi heat. Add couscous, cook stirring frequently until lightly browned, about 5 minutes.

  • Add 3 thinly sliced shallots. cook until softened and slightly browned, about 5 minutes.
  • Add 1 clove minced garlic, cook until fragrant 30 seconds.
  • Add 1 C water plus 1 C chicken broth, stir briefly, cover, remove from heat.
  • Let stand until grains are tender, about 7 minutes. Uncover, fluff with fork.
  • Stir in ¾ C toasted sliced almonds, ¼ C minced parsley, 2 tsp lemon juice, ½ tsp finely grated lemon zest, ground black pepper.

Couscous Mint & Lemon

January 22, 2012

Great side dish, especially at Spring, Summer. Serves 6.

  • 1 1/2 C whole wheat couscous (or Israeli pearl couscous or Orzo). Bring water to boil, add couscous, cook until al dente. Drain and drizzle with olive oil (use lemon flavored). Let cool spread out on platter or serving dish.
  • 1/4 C thinly sliced mint leaves (roll leaves to slice)
  • 5 scallions thinly sliced diagonally
  • 1/3 C golden raisins
  • 3 TBs lemon zest (thinly sliced)
  • 1/4 C toasted pine nuts
  • 2 TBs lemon juice
  • 1/8 tsp red pepper flakes
  • 5 TBs olive oil (can use lemon flavored if you have some).

Mix all ingredients together. Top with fresh ground pepper