Lentils & Israeli Couscous with pine nuts

July 30, 2018

Lentils & Israeli Couscous with pine nuts

Lentils & Israeli Couscous with pine nuts

Submitted by Grace V.

Servings: 12 (1/2 cup)

Ingredients:

For Lentils:

1 cup French green lentils, rinsed and picked over
3 cups low sodium vegetable stock or low sodium chicken stock
1 bay leaf
2 cloves garlic, crushed
1/2 teaspoon ground black pepper
1 teaspoon kosher salt

 For Israeli Couscous:

3/4 cup pine nuts, toasted & divided
3 tablespoons Liokareas extra virgin olive oil
1 cup small diced red bell pepper (1 bell pepper)
3/4 cup small diced shallots (2 shallots)
1 cup Israeli couscous
2 sticks cinnamon
2 bay leaves
1 tablespoon fresh lemon juice (about 1/2 small lemon)
1 teaspoon kosher salt
1 teaspoon coriander
1/2 teaspoon pepper
1 1/3 cups low sodium vegetarian or low sodium chicken stock
3/4 cup black or golden raisins
1/2 cup minced Italian flat leaf parsley
1/4 cup minced fresh mint
Salt and pepper to taste
9 cups of arugula for salad

For Citrus Dressing:

1/2 cup Liokareas extra virgin olive oil
1/2 cup water
¼ cup orange juice
2 teaspoons apple cider vinegar
2 teaspoons fresh lemon juice
2 teaspoons honey or agave syrup
1 ½ teaspoons kosher salt
½ teaspoon ground black pepper
Wisk together all ingredients.

Directions:

For Lentils:

Place lentils in a strainer, pick over to remove debris or old lentils and rinse well under running water. Place the lentils, stock, bay leaf, and garlic in a medium saucepan over medium high heat. Bring to a rapid simmer and immediately turn down to a low simmer and cook, uncovered, for 25-30 minutes, until all liquid has been absorbed and lentils are tender. If there is any excess liquid, pour lentils into a strainer and drain off excess. Alternatively, if they begin to dry out before cooked, add more stock.

Transfer lentils to a bowl and while the lentils are warm, stir in salt* and pepper, remove bay leaf and garlic and allow to cool to room temperature.

For Couscous:

Toast pine nuts in a sauté pan or in the oven until light brown and put aside.
Heat 3 tablespoons of olive oil in a large sauté pan over medium heat and add red peppers and shallots. Cook until softened and shallots begin to become translucent, but not brown for 4-5 minutes. Add couscous to pan and cook until couscous begins to brown lightly, approximately 3-5 minutes and if couscous begins to stick to pan, add a little more olive oil or broth. Stir in cinnamon sticks, bay leaves, lemon juice, salt, coriander, black pepper and stock. Reduce heat to simmer, cover and cook until all the liquid is absorbed and the couscous is tender, 7-10 minutes. Remove from heat and fold in raisins, parsley, mint and 1/2 cup toasted pine nuts and allow to cool to room temperature. Adjust to taste for salt and pepper.
Place couscous in a large mixing bowl and gently fold in cooled lentils, taking care not to mash the lentils.
Divide the arugula among six plates. Evenly distribute the lentils & couscous and top each with the remaining 1/4 cup of toasted pine nuts. Drizzle with Citrus dressing. Serve at room temperature.


Also in Recipes

Grass-Fed Top Sirloin with Gnocchi and Broccolini

November 01, 2018

Boil potatoes until soft (about 45 minutes), meanwhile, Bring 2 oz of top sirloin to room temperature, preheat oven to 375. Rub sirloin with truffle salt and olive oil and let sit for 30-45 minutes then cook in the oven.
Read More
Eggplant & Chick Pea Casserole

November 01, 2018

Place sliced eggplant in oiled pan, sprinkle with salt and more oil. Place in 450-degree oven for 15 minutes. Remove from heat and seal the pan with foil or put in a container with a lid, so the eggplant continues to steam and soften for 15 minutes
Read More
Iris summer salad

November 01, 2018

Large bowl, Quarter Vine ripe tomatoes half cut cherry tomatoes, long cut onion thin cut hot peppers. Chop green garden onions, Cut olives in half, crush basil and slice, peel and cut cucumbers slices, add garlic, salt pepper mix in Liokareas olive oil, mix thoroughly cover let sit in the fridge for 2 hours then serve yum yum (Iris summer salad)
Read More

Subscribe