MOROCCAN LENTILS AND COUSCOUS
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
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 COUSCOUS AND LENTIL SALAD
Make and share this Moroccan Couscous and Lentil Salad recipe from Food.com.
Provided by Wendys Kitchen
Categories Grains
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a small saucepan simmer lentils in water to cover by 2 inches until tender but not falling apart, 15 to 20 minutes, and drain well.
- Transfer hot lentils to a bowl and stir in 1 tablespoon vinegar and salt and pepper to taste.
- Cool lentils completely, stirring occasionally.
- In a saucepan bring water to a boil and add couscous and salt.
- Remove pan from heat and let couscous stand, covered, 5 minutes.
- Fluff couscous with a fork and transfer to a large bowl. Stir in 1 tablespoon oil and cool completely, stirring occasionally.
- In a small bowl whisk together garlic paste, remaining 2 tablespoons vinegar, remaining 3 tablespoons oil, and salt and pepper to taste.
- Stir lentils and dressing into couscous. Chill salad, covered, at least 3 hours and up to 24.
- Just before serving, stir in remaining ingredients and season with salt and pepper.
MEDITERRANEAN COUSCOUS AND LENTIL SALAD
Steps:
- In a small saucepan simmer lentils in water to cover by 2 inches until tender but not falling apart, 15 to 20 minutes, and drain well. Transfer hot lentils to a bowl and stir in 1 tablespoon vinegar and salt and pepper to taste. Cool lentils completely, stirring occasionally.
- In a saucepan bring water to a boil and add couscous and salt. Remove pan from heat and let couscous stand, covered, 5 minutes. Fluff couscous with a fork and transfer to a large bowl. Stir in 1 tablespoon oil and cool completely, stirring occasionally.
- In a small bowl whisk together garlic paste, remaining 2 tablespoons vinegar, remaining 3 tablespoons oil, and salt and pepper to taste. Stir lentils and dressing into couscous. Chill salad, covered, at least 3 hours and up to 24.
- Just before serving, stir in remaining ingredients and season with salt and pepper.
HURRICANE MARILYN'S COUSCOUS AND LENTIL SALAD
Categories Salad Bean Cheese Leafy Green Herb Pasta Tomato Side Summer Gourmet Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- In a saucepan simmer lentils in water to cover by 2 inches until tender but not falling apart, 15 to 20 minutes, and drain well. Transfer hot lentils to a bowl and stir in 1 tablespoon lemon juice and salt and pepper to taste. Cool lentils, stirring occasionally.
- In saucepan bring 1 1/4 cups water to a boil and stir in couscous and salt. Remove pan from heat and let couscous stand, covered, 5 minutes. Fluff couscous with a fork and transfer to a large bowl. Stir in 1 tablespoon oil and cool, stirring occasionally.
- Mince and mash garlic with salt to taste and in a small bowl whisk together with remaining 2 tablespoons lemon juice and 3 tablespoons oil and salt and pepper to taste. Stir lentils and dressing into couscous. Chill salad, covered, at least 3 hours and up to 24.
- Just before serving, shred romaine and cut lemon and each tomato into 6 wedges. Stir mint and cheese into salad and season with salt and pepper. Arrange romaine on a platter and top with salad. Arrange tomato and lemon wedges around salad.
SWEET AND NUTTY MOROCCAN COUSCOUS
I've simplified this recipe for Couscous Mesfouf without losing any of its deliciously complex flavor. Prepare all the mix-ins ahead of time and it takes only minutes to make. Enjoy!
Provided by Christina S.
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Pour the vegetable broth into a large saucepan, and bring to a boil. Add the butter, apricots, dates and raisins. Boil for 2 to 3 minutes. Remove from the heat, and stir in the couscous. Cover, and let stand for 5 minutes. Stir in the cinnamon and toasted almonds, and serve.
Nutrition Facts : Calories 442.1 calories, Carbohydrate 68.2 g, Cholesterol 25.4 mg, Fat 14.8 g, Fiber 6.4 g, Protein 10.5 g, SaturatedFat 6.5 g, Sodium 163.5 mg, Sugar 16.9 g
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