Cheddar Couscous & Lentils –

Cheddar Couscous & Lentils

  By lentilsorg    

August 1, 2017

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  • Prep: 5 Minutes
  • Cook: 20 Minutes
  • 5 Minutes

    20 Minutes

    25 Minutes

  • Yields: 6


  1. Heat oil in a medium saucepan and add the onions. Cook until lightly golden.
  2. Add couscous and lentils and toast for 1-2 minutes.
  3. Add stock, rosemary, and turmeric and bring to a simmer. Cover with a lid and continue to cook until couscous is al dente and the lentils are completely broken down, approximately 10-12 minutes. Stir occasionally. Remove from the heat.
  4. Stir in cheese until completely melted. Cover again with a lid and allow to sit for 3 minutes.
  5. Season to taste with salt and pepper. Portion into serving bowls, garnish with chili sauce as desired, and serve.

Quick tip: Add your favourite vegetables to this side dish, including sautéed mushrooms, bell peppers, or tomatoes


1 Tbsp (15 mL) canola oil

1 white onion, finely chopped

1 cup (250 mL) Israeli or pearl couscous

1/2 cup (125 mL) split red lentils

2 3/4 cups (675 mL) low-sodium vegetable, chicken, or beef stock

1 sprig fresh rosemary

3/4 tsp (1 mL) ground turmeric

3/4 cup (175 mL) sharp cheddar cheese

to taste, salt and pepper

Sambal chili sauce (optional garnish)


Nutrition Facts

Serving Size3/4 cup (175 mL)
Sodium240 mg
Potassium165 mg
Protein9 g
Cholesterol0 mg
Sugar3 g
Total Fat4 g
Saturated Fat1 g
Total Carbohydrates36 g
Dietary Fiber3 g