Ingredients for Moroccan Lentils And Couscous
- 1 cup green lentils
- Garlic Cloves
- Cumin
- Salt
- Pepper
- Ground Cinnamon
- 1 bay leaf
- 4 cups water
- Vegetable Oil
- Onions
- 1 cup couscous
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How to Make Moroccan Lentils And Couscous
- Rinse 1 cup of 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 cinnamon, a pinch of 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 30-40 minutes, or until lentils are tender but not mushy, stirring occasionally.
- While the lentils simmer, bring 1 cup of water to a boil in a small saucepan.
- Remove from heat and stir in 1 cup of couscous. Cover and let stand for 15 minutes.
- Meanwhile, heat 2 tablespoons of olive oil in a large nonstick skillet over medium heat.
- Add 1 large brown onion, thinly sliced, and cook, stirring frequently, until golden brown and caramelized, about 10-15 minutes.
- Once the lentils are cooked, remove and discard the bay leaf.
- Add the cooked lentils to the skillet with the browned onions and stir to combine.
- Fluff the couscous with a fork.
- Serve the lentil mixture over a bed of fluffy couscous. Garnish with fresh cilantro or parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
11g
Fat
1g
Carbs
7g
