Couscous and Lentils of the Israeli and French Variety

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The latest cooking endeavor was adapted from this MooseWood cookbook, which is slowly becoming my go-to for vegetarian recipes.

Couscous and Lentils Salad

Add ½ cup of French lentils to water with ½ teaspoon of salt.  Bring to a boil then simmer for about 20 minutes (until soft.) Drain and set aside.

It’s important to use these little green guys because they are firmer than other lentil varieties, although I don’t think they carry as much taste.

Bring about 8 cups of water to a boil then add 1½ cups of Israeli couscous, a cinnamon stick, and a teaspoon of salt.  Cook in the rapidly boiling water for about 10 minutes to al dente.  Drain, rinse with cold water a few times, remove the cinnamon stick. 

This gets your home smelling lovely.

In a serving bowl, toss the couscous and lentils with:couscous2

  • 2 tablespoons of olive oil
  • 2 teaspoons of freshly grated lemon peel
  • Juice from 1½ lemons
  • ½ cup of diced red bell peppers
  • ¼ cup of diced pitted dates
  • 3 tablespoons of minced fresh mint

Add a good amount of black pepper and salt to taste.  Cover and set aside in the refrigerator for about 30 minutes to allow the flavors to settle and deepen.  Top with toasted pine nuts and serve.

The toasted pine nuts are KEY.  Make sure to take this last step.