Herbed Lentils With Couscous Recipes

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JEWELED COUSCOUS RECIPE WITH POMEGRANATE AND LENTILS



Jeweled Couscous Recipe with Pomegranate and Lentils image

Easy, flavor-packed jeweled couscous recipe with pomegranate, lentils, mushrooms, nuts and raisins! A gorgeous little Mediterranean feast in one dish!

Provided by The Mediterranean Dish

Categories     Side dish

Time 55m

Number Of Ingredients 26

1 cup puy lentils
Water
Salt
1 2/3 cup vegetable broth
2 cups instant couscous like this one
1/2 tsp turmeric spice
Olive oil
8 oz mushrooms, cleaned and sliced (I used baby bella mushrooms, but white button mushrooms would work)
1 small red onion, chopped
3 garlic cloves, chopped
1 1/2 tsp ground cinnamon
1 tsp sweet paprika
1/2 tsp ground green cardamom
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp freshly ground black pepper
2 tbsp pomegranate molasses
Juice of 1/2 lemon
1 bunch fresh parsley, stems removed, chopped
1 bunch fresh mint (about 30 mint leaves), stems removed, chopped
5-6 scallions, tops trimmed, chopped (both white and green parts)
Seeds (arils) of 1 large pomegranate, more for garnish
10 Medjool dates, pitted, chopped (figs or dried apricots would work here as well)
1 cup gold raisins
1/2 cup EACH shelled chopped pistachios, chopped walnuts, toasted pine nuts, more for
garnish

Steps:

  • Wash the lentils under cold running water. Drain.
  • Place the lentils in a saucepan and add 3 cups of water. Bring to a boil, then reduce to simmer for 30 minutes until the lentils cook through (they should absorb all the water). Add a pinch of salt and remove from heat.
  • While the lentils are cooking, make the couscous. In a saucepan, bring the vegetable broth to a boil. Remove from heat then stir in couscous, turmeric, pinch of salt, 1/2 tbsp olive oil. Cover and let sit 5 minutes to finish cooking. Fluff with a fork and give it a try. If needed, stir in just a little more boiled vegetable broth.
  • In a large cast iron skillet like this one, heat 2 tbsp olive oil. Add the mushrooms. Cook for 4 minutes on high, tossing occasionally, until the mushrooms begin to gain color. Reduce heat to medium-high, and stir the onions and garlic and cook a couple more minutes.
  • In the same skillet, add in the cooked lentils and couscous. Add salt, cinnamon, paprika, cardamom, coriander, and black pepper. Mix the pomegranate molasses and lemon juice with 1 tbsp olive oil, and add the liquid to the skillet with the couscous and lentil mixture. Toss to combine. Cook on medium, stirring regularly until warmed through.
  • Remove from the heat and add the remaining ingredients. You can transfer to a larger mixing bowl, and using a large wooden spoon, mix to combine. Transfer the couscous to a serving platter and garnish with more pomegranate seeds and nuts.

Nutrition Facts : Calories 853 calories, Sugar 48.9 g, Sodium 625.3 mg, Fat 25.8 g, SaturatedFat 3.4 g, TransFat 0 g, Carbohydrate 141.9 g, Fiber 15.5 g, Protein 23.6 g, Cholesterol 0 mg

MOROCCAN LENTILS AND COUSCOUS



Moroccan Lentils and Couscous image

This superb Moroccan favorite can only be described as heavenly, with the combination of aromatic spices and crisp, brown onion adding a real spark to the subtle flavors of the lentils and couscous.

Provided by morgainegeiser

Categories     Moroccan

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup lentils, uncooked
4 garlic cloves, crushed
1 teaspoon cumin, ground
1/2 teaspoon salt
1/8 teaspoon pepper
1/16 teaspoon ground cinnamon
1 bay leaf
3 cups water
2 teaspoons vegetable oil
2 cups onions, cut in thin slices
1/2 cup couscous, uncooked

Steps:

  • Place the lentils in a medium saucepan.
  • Add garlic, spices, and 3 cups of water. Bring to a boil over medium heat, stirring occasionally.
  • Reduce heat to low, cover, and simmer 40 minutes, stirring once halfway through cooking time.
  • While lentils are cooking, bring 1 cup of water to a boil in a small saucepan.
  • Remove from heat, stir in couscous, cover, and set aside for 15 minutes.
  • Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring frequently, until onion is nicely browned, about 10 minutes.
  • Add lentils to skillet and mix well.
  • Remove and discard bay leaf. Serve lentils over couscous.

MOROCCAN LENTIL STEW WITH COUSCOUS (VEGAN)



Moroccan Lentil Stew with Couscous (vegan) image

This Moroccan Lentil Stew with Couscous is slowly simmered to an aromatic and comforting meal! It will warm you up on cold days in no time. Paired with a slice of homemade bread you'll have a perfect meal. A healthy plant based meal simmered in a Moroccan-inspired spices. Including cumin, ginger, cinnamon, and coriander.

Provided by Jacqui

Categories     Dinner     Main Course

Time 1h10m

Number Of Ingredients 15

1 cup dried red lentils
1 cup moroccan style couscous
1 ½ cup fresh parsley, flat leafed ((around 10g))
2 cloves of Garlic, minced
1 red onion, chopped
3 carros
4 cups low sodium vegetable broth, and some more for sautéing
4 tbsp freshly squeezed lemon juice
2 cans of dices tomatoes ((14 oz cans))
2 tsp ground cumin
1 tsp 1 paprika
1 tsp ground coriander
½ tsp ground ginger
¼ tsp cayenne pepper
use salt and black pepper to taste, if needed

Steps:

  • Measure your lentils, couscous, parsley, lemon juice and vegetable broth. Wash and cut vegetables. In a small bowl mix all dry seasonings together. Set everything aside until you need it.
  • Heat up some vegetable broth in your pot or dutch oven on medium high heat. As soon as the broth is hot sauté your onion for 2 minutes. Then add carrots and garlic and sauté for another one to two minutes.
  • Add more vegetable broth, lentils and couscous. Bring to a boil. Add half of your fresh parsley and let everything simmer covered for 20 minutes. Check on it occasionally. If it gets to dry in your pot add some more water.
  • After 20 minutes of simmering add diced tomatoes, lemon juice and spice mixe. Simmer for another 25 minutes covered.
  • Shortly before finishing with cooking add the rest of your fresh parsley and stir it in gently. Taste and flavor it with salt and pepper, if needed. Serve hot, optional with some grainy bread on the side.

HERBY COUSCOUS



Herby Couscous image

Provided by Valerie Bertinelli

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
2 cups pearl couscous
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh chives
1/4 cup chopped fresh parsley leaves
1/4 cup extra-virgin olive oil
2 tablespoons chopped fresh dill fronds
1 tablespoon lemon zest and 1/4 cup fresh lemon juice from 1 to 2 lemons

Steps:

  • In a medium saucepan, bring 2 1/2 cups water, the butter and 1 teaspoon salt to a boil over medium-high heat. Once the water is boiling, add the couscous. Return the water to a boil, then reduce the heat to medium-low and cook, uncovered, for 8 minutes. Turn off the heat, cover the saucepan and let sit for 5 minutes. Fluff with a fork.
  • Add the basil, chives, parsley, olive oil, dill, lemon zest and juice to a large bowl. Add the cooked couscous and toss to combine. Season with salt and pepper, toss to combine.

FLOUNDER WITH HERBED COUSCOUS



Flounder With Herbed Couscous image

A puree of parsley and scallions mixed with lemon juice and oil both flavors the couscous and acts as a sauce for the fish. The taste of flat-leaf parsley really comes through if you use the flat-leaf variety. Any mild-tasting fish fillets will go well with the relatively delicate sauce. Try lake perch, whiting, croaker, drum, or bass, or of course, any of the flounder family, such as lemon or gray sole. Variation: Flounder with Basil and Parsley Couscous - Make the herb puree with 1/4 cup fresh basil and 1/2 cup flat-leaf parsley leaves. Wine: Match the tartness of the lemon juice with an acidic white wine. Try a good-quality Soave or Orvieto from Italy. From African Quick From Scratch Fish & Shellfish, Food & Wine.

Provided by NcMysteryShopper

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

3/4 cup loosely packed flat leaf parsley
2 scallions, including green tops chopped
2 teaspoons lemon juice
4 tablespoons cooking oil
2 1/4 cups water
1 1/4 teaspoons salt
3/4 teaspoon fresh ground black pepper
1 1/3 cups couscous
2 lbs flounder fillets, cut to make 4 pieces
1/4 cup flour

Steps:

  • In a blender, puree the parsley and scallions with the lemon juice, 2 tablespoons of the oil, 1/4 cup of the water, and 1/4 teaspoon each of the salt and pepper.
  • In a medium saucepan, bring the remaining 2 cups water to a boil with 3/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Stir in 3 tablespoons of the parsley puree and the couscous. Cover, remove from the heat, and let sit for 5 minutes.
  • In a large nonstick frying pan, heat the remaining 2 tablespoons oil over moderately high heat. Sprinkle the fish with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Dust the flounder with the flour and shake off any excess. Sauté the fish until brown and just done, about 2 minutes a side for 1/2-inch-thick fillets. Serve the fish on the couscous with the remaining parsley puree on the top.

HERBED LENTILS WITH COUSCOUS



Herbed Lentils With Couscous image

Make and share this Herbed Lentils With Couscous recipe from Food.com.

Provided by Borealis Beegirl

Categories     < 60 Mins

Time 40m

Yield 8 serving(s)

Number Of Ingredients 14

1 cup french green lentil
2 1/2 cups water
12 ounces whole wheat couscous
1 teaspoon salt, divided
1/2 teaspoon cayenne, divided
1 tablespoon olive oil
1 large red onion, thinly sliced
1 tablespoon minced ginger
1 teaspoon cumin seed
2 plum tomatoes, seeded and chopped
1/2 cup golden raisin
1 teaspoon ground coriander
1/2 cup fresh cilantro leaves
1 tablespoon lime juice

Steps:

  • Combine the lentils and water in a medium saucepan, bring to a boil. Reduce the heat and simmer for 15 or 20 minutes or until tender. Drain and set aside.
  • While the lentils are cooking, cook the couscous according to package directions, but omit the fat and use 1/2 teaspoon of the salt and 1/4 teaspoon of the cayenne instead of the seasoning called for.
  • Heat the oil in a large nonstick skillet over medium heat. Add the onion, ginger , and cumin: cook, stirring occasionally, until the onion is softened, about 5 minutes.
  • Stir in the tomatoes, raisins, coriander and the remaining 1/2 of teaspoon salt and 1/2 teaspooon of cayenne. Cook stirring occasionally, until the tomatoes are softened, about 4 minutes.
  • Stir in the lentils., cilantro and lime juice.
  • To serve, place the couscous on a large platter and top evenly with the lentil mixture.

Nutrition Facts : Calories 141, Fat 2.2, SaturatedFat 0.3, Sodium 297.2, Carbohydrate 24.8, Fiber 8.3, Sugar 7.1, Protein 6.9

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