Lentil & Couscous Pilaf – Lentils.org

Lentil & Couscous Pilaf

  By lentilsorg    

May 6, 2021

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A simple base of lentils and Israeli couscous simmered in stock with cherry tomatoes and oregano.

  • Prep: 10 Minutes
  • Cook: 15 Minutes

  • 10 Minutes

    15 Minutes

    25 Minutes

  • Yields: 10
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Directions

  1. In a large sauce pot over medium to high heat, heat 1 Tbsp (15 mL) of oil and add the couscous, toast for 5 minutes.
  2. Add 3 cups (750 mL) stock and 1 tsp (5 mL) salt. Cover and simmer for 10 minutes until couscous is al dente.
  3. In a large skillet, add remaining 1 Tbsp (15 mL) oil and tomatoes. Season with 1 tsp (5 mL) of salt and pepper. Simmer and cook for 7 minutes, until tomatoes are beginning to break down and are jammy.
  4. Add remaining 1 cup (250 mL) stock, oregano, and lentils to the tomatoes. Bring to a boil, reduce to a simmer and cook for an additional 5 minutes.
  5. When tomatoes are ready, fold in cooked couscous and lime juice. Allow to sit for approximately 5 minutes prior to service.

Ingredients

2 Tbsp (30 mL) extra virgin olive oil

2 cups (500 mL) Israeli couscous, dry

4 cups (1 L) low-sodium chicken stock

2 tsp (10 mL) salt

1 lb (500 g) cherry tomatoes, halved

1 tsp (5 mL) black pepper, freshly ground fine

1 Tbsp (15 mL) fresh oregano, finely chopped

2 cups (500 mL) whole red lentils, cooked

1 Tbsp (15 mL) lime juice

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Nutrition Facts

Serving Size1 cup (250 mL)
Calories220
Sodium600 mg
Potassium255 mg
Protein9 g
Cholesterol0 mg
Sugar3 g
Total Fat3 g
Saturated Fat0 g
Total Carbohydrates39 g
Dietary Fiber4 g