Jeweled Couscous Food

JEWELED COUSCOUS RECIPE WITH POMEGRANATE AND LENTILS

Jeweled Couscous Recipe with Pomegranate and Lentils image

Easy, flavor-packed jeweled couscous recipe with pomegranate, lentils, mushrooms, nuts and raisins! A gorgeous little Mediterranean feast in one dish!

Provided by The Mediterranean Dish

Time 55m

Number Of Ingredients 26

Ingredients

1 cup puy lentils
Water
Salt
1 2/3 cup vegetable broth
2 cups instant couscous like this one
1/2 tsp turmeric spice
Olive oil
8 oz mushrooms, cleaned and sliced (I used baby bella mushrooms, but white button mushrooms would work)
1 small red onion, chopped
3 garlic cloves, chopped
1 1/2 tsp ground cinnamon
1 tsp sweet paprika
1/2 tsp ground green cardamom
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp freshly ground black pepper
2 tbsp pomegranate molasses
Juice of 1/2 lemon
1 bunch fresh parsley, stems removed, chopped
1 bunch fresh mint (about 30 mint leaves), stems removed, chopped
5-6 scallions, tops trimmed, chopped (both white and green parts)
Seeds (arils) of 1 large pomegranate, more for garnish
10 Medjool dates, pitted, chopped (figs or dried apricots would work here as well)
1 cup gold raisins
1/2 cup EACH shelled chopped pistachios, chopped walnuts, toasted pine nuts, more for
garnish

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.

Nutrition Facts : Calories 853 calories, Sugar 48.9 g, Sodium 625.3 mg, Fat 25.8 g, SaturatedFat 3.4 g, TransFat 0 g, Carbohydrate 141.9 g, Fiber 15.5 g, Protein 23.6 g, Cholesterol 0 mg

JEWELLED COUSCOUS

Jewelled couscous image

Serve your grain with cucumber, apricot, peppers, olives and tomatoes then drizzle with lemon-infused oil for a mellow finish

Provided by Good Food team

Categories Dinner, Side dish

Time 12m

Number Of Ingredients 9

Ingredients

400g couscous
2 tbsp lemon-infused oil
500g soft dried apricot , chopped
1 cucumber , deseeded and chopped
1 large yellow pepper , deseeded and chopped
140g pitted black olive , chopped
140g sundried tomato , chopped
small bunch parsley , chopped
12 cherry tomatoes , halved

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.

Nutrition Facts : Calories 249 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 20 grams sugar, Fiber 6 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium