by RellaBellaK
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my 7 recipes »
RellaBellaK's Notes:
Expand1 tablespoon light olive oil Ask a question about this ingredient
2 shallots, sliced thinly Ask a question about this ingredient
1 teaspoon garlic, finely minced Ask a question about this ingredient
1 cup Israeli coucous Ask a question about this ingredient
1/4 cup red lentils, picked over and rinsed Ask a question about this ingredient
2 cups vegetable stock Ask a question about this ingredient
1/2 teaspoon sea salt Ask a question about this ingredient
1/4 teaspoon pepper Ask a question about this ingredient
1/4 cup pine nuts Ask a question about this ingredient
1/4 cup dried cranberries (optional) Ask a question about this ingredient
1 tablespoon chopped basil (fresh) Ask a question about this ingredient
Heat oil over in small stock pot over medium flame. Saute shallots 3-4 minutes until soft; add garlic and cook 4-5 minutes more.
Ask a question about this stepAdd couscous and lentils, stirring to coat with shallot and garlic mixture. Cook 3-4 minutes until couscous is lightly toasted.
Ask a question about this stepStir in soup stock and spices. Bring to a boil, then simmer over low flame 12-15 minutes until couscous and lentils are tender.
Ask a question about this stepWhile couscous is cooking, place pine nuts in a small, dry frying pan. Toast over medium heat 3-4 minutes until nuts are browned and oils are released.
Ask a question about this stepAllow couscous to cool about 15 minutes. Stir in pine nuts and cranberries, and garnish with chopped basil.
Ask a question about this step
Stephanie is the Head Recipe Tester of Food52.
I made this tonight and my husband, who rarely comments on anything, was delighted with it. Sorry you're not able to enjoy it anymore. I wonder, RellaBellaK, if you could use the same ingredients but sub rice for the couscous.