Ingredients for Lentils And Couscous
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Lentils And Couscous? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Lentils And Couscous
- Rinse 1 cup of brown or green lentils under cold water.
- In a medium saucepan, combine the lentils, 2 cloves minced garlic, 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon turmeric, 1/4 teaspoon cayenne pepper (optional), 1 bay leaf, and 3 cups of water.
- Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 35-40 minutes, or until lentils are tender. Stir halfway through.
- While the lentils simmer, bring 1 cup of water to a boil in a small saucepan.
- Remove from heat and stir in 1 cup couscous. Cover and let stand for 10-15 minutes, or until all the water is absorbed.
- Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium heat.
- Add 1 medium brown onion, thinly sliced, and cook, stirring frequently, until nicely browned and caramelized, about 10-12 minutes.
- Gently stir the cooked lentils (remove bay leaf before adding) into the skillet with the browned onions.
- Fluff the couscous with a fork.
- Serve the lentil mixture over a generous portion of couscous. Garnish with fresh cilantro or parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
13g
Fat
1g
Carbs
12g
