lentils and couscous

I love cooking with couscous and lentils. Just in general. They are both quick, easy, and can be seasoned numerous ways. I often have a pre-made container of each in my fridge either to eat as-is, or to add to a new dish.

This is a great dish for dinner in a hurry. And as usual for my dishes, is very kid friendly. Both kids loved it.

All that's needed for this recipe is two small pots and a strainer. I love meals that don't require a million pots and pans, and that take less than 30 minutes to make.

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lentils and couscous
by Liesl August-22-2014
1/2 cup dry couscous
1 cup red lentils
2 tbsps olive oil
2 tsps sea salt
2 tsps lemon juice
2 tsps basil
2 tsps garlic
1 tsp cayenne pepper
1/2 tsp black pepper
1. Boil one cup of water in a small pot. As soon as it boils take it off the heat, pour in the couscous, put a lid on, and set aside for 10 minutes. After ten minutes mix in 1 tbsp olive oil, a tsp sea salt, the lemon juice, a tsp basil, a tsp garlic, and the pepper.

2. Boil the red lentils in a pot of water until very soft. Pour them into a strainer to drain, then pour them back into the pot. Mix in the remaining tbsp of olive oil, a tsp of sea salt, a tsp of basil, a tsp of garlic, and the cayenne pepper.

3. Either plate the couscous and lentils side by side or mix them together. Eat immediately.

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

Yield: serves 2-4


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