Lentil And Couscous Balls Recipes

MOROCCAN LENTILS AND COUSCOUS

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.

LENTIL AND COUSCOUS BALLS

Steps:

• Heat a skillet over medium heat.
• Add 2 garlic cloves and cook them until golden. Add the canned tomatoes, stir, and cook everything until the sauce thickens.
• Next, heat the remaining oil in a skillet over medium heat, and add the remaining garlic cloves. Add the onion, mushrooms, and soy sauce. Season with salt, pepper, and cook everything until golden.
• Preheat the oven to 400°F/200°C.
• Next, grab your blender and fill it with the cooked lentil, couscous, onion, and soaked bread. Add a pinch of active-dry yeast. Blend everything until smooth.
• Shape the mixture into 1.5 inches (4 cm) thick balls and place them in a ceramic baking dish.
• Keep it in the oven for the next 30 minutes.
• Serve them on top of the tomato sauce, with a touch of parsley sprinkled on top.

LENTILS COUSCOUS RECIPE

Steps:

• Saute onions with olive oil (stirring occasionally) until golden brown. Reserve 4 tablespoons of browned onions for garnish.
• Meanwhile place lentils, water (or broth) salt,and black Pepper in a different saucepan and cook for around 20 minutes or until lentils are tender.
• Add Couscous, browned onions, cumin, and dash of cayenne to the lentils, stir, cover and simmer for about 5-10 minutes or until water is absorbed.
• Place Lentils and Couscous in serving dish and garnish with 4 tablespoons of reserved browned onions.
• This recipe is best when served with Tomatoe Salad. See my recipe for Tomatoe Salad.