Jeweled Couscous Recipe With Pomegranate And Lentils Food

JEWELED COUSCOUS RECIPE WITH POMEGRANATE AND LENTILS

Steps:

• Wash the lentils under cold running water. Drain.
• Place the lentils in a saucepan and add 3 cups of water. Bring to a boil, then reduce to simmer for 30 minutes until the lentils cook through (they should absorb all the water). Add a pinch of salt and remove from heat.
• While the lentils are cooking, make the couscous. In a saucepan, bring the vegetable broth to a boil. Remove from heat then stir in couscous, turmeric, pinch of salt, 1/2 tbsp olive oil. Cover and let sit 5 minutes to finish cooking. Fluff with a fork and give it a try. If needed, stir in just a little more boiled vegetable broth.
• In a large cast iron skillet like this one, heat 2 tbsp olive oil. Add the mushrooms. Cook for 4 minutes on high, tossing occasionally, until the mushrooms begin to gain color. Reduce heat to medium-high, and stir the onions and garlic and cook a couple more minutes.
• In the same skillet, add in the cooked lentils and couscous. Add salt, cinnamon, paprika, cardamom, coriander, and black pepper. Mix the pomegranate molasses and lemon juice with 1 tbsp olive oil, and add the liquid to the skillet with the couscous and lentil mixture. Toss to combine. Cook on medium, stirring regularly until warmed through.
• Remove from the heat and add the remaining ingredients. You can transfer to a larger mixing bowl, and using a large wooden spoon, mix to combine. Transfer the couscous to a serving platter and garnish with more pomegranate seeds and nuts.

JEWELLED COUSCOUS

Steps:

• Place the couscous in a bowl and cover with 700ml boiling water. Cover with cling film and leave for 10 mins, until all the liquid has been absorbed.
• Pour over the oil and some seasoning, mix and fluff up the couscous with a fork.
• Gently stir through the remaining ingredients and serve.

HERBY COUSCOUS WITH CITRUS & POMEGRANATE DRESSING

Steps:

• Place the couscous in a shallow bowl, then pour over 200ml boiling water. Cover the bowl with cling film, then leave for 5 mins until the couscous has swelled up and absorbed all of the water. Ruffle with a fork to separate the grains, then stir through the pomegranate seeds and herbs.
• Make a dressing by mixing together the orange juice, white wine vinegar and olive oil, then stir into the couscous. Season well with salt and serve.

LENTIL STEW OVER COUSCOUS

Steps:

• Combine lentils, water, tomatoes, broth, celery, onion, bell pepper, carrot, garlic, marjoram and black pepper in the crockpot.
• Stir; cover and cook on low for 8 to 9 hours.
• Add vinegar and olive oil, stir, serve over couscous.
• Garnish with carrot curls and celery leaves.

JEWELED COUSCOUS

Steps:

• Boil stock in a saucepan.
• Pour in the couscous in a thin stream and stir in lemon rind.
• Cover the pan, remove from heat and leave for 5 minutes, fluffing with a fork after 2 minutes.
• Drizzle over olive oil and stir in almonds, apricots, sultanas and parsley.
• Season.
• Either serve immediately or cover with foil and keep warm in the oven for up to 30 minutes, or allow to cool, cover with plastic wrap and reheat in a microwave oven.

MOROCCAN LENTILS AND COUSCOUS

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.

LENTILS COUSCOUS RECIPE

Steps:

• Saute onions with olive oil (stirring occasionally) until golden brown. Reserve 4 tablespoons of browned onions for garnish.
• Meanwhile place lentils, water (or broth) salt,and black Pepper in a different saucepan and cook for around 20 minutes or until lentils are tender.
• Add Couscous, browned onions, cumin, and dash of cayenne to the lentils, stir, cover and simmer for about 5-10 minutes or until water is absorbed.
• Place Lentils and Couscous in serving dish and garnish with 4 tablespoons of reserved browned onions.
• This recipe is best when served with Tomatoe Salad. See my recipe for Tomatoe Salad.

JEWELED CINNAMON COUSCOUS

Steps:

• In deep 12-inch skillet, melt butter over medium heat. Add onion and mushrooms, cook 3 minutes.
• While mushrooms are cooking, in 1 quart saucepan, heat broth and water to boiling over high heat.
• Stir beans, cranberries, raisins, sherry, salt, cinnamon and pepper into mushroom mixture. Remove skillet from heat.
• Add couscous to skillet; stir in hot broth. Cover and let mixture stand 5 minutes or till liquid is absorbed. Fluff with fork before serving.