Couscous with Red Lentils and Easy Preserved Lemons

Photo by PineyCook
Adapted from foodandwine.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from foodandwine.com

Ingredients

  • Water

  • 1/3

    cup sugar

  • Salt and freshly ground pepper

  • 1

    large lemon, very thinly sliced

  • 1/4

    cup plus 2 tablespoons extra-virgin olive oil

  • 1/2

    cup couscous

  • 1

    cup red lentils

  • 5

    ounces arugula, leaves torn

  • 1

    tablespoon fresh lemon juice

  • 1/2

    cup toasted shelled unsalted pistachios, coarsely chopped

Directions

In a small saucepan, boil 2 cups of water. Add the sugar, 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper; stir until the salt dissolves. Add the lemon slices and cook over moderately high heat until softened, 15 minutes. Transfer the lemon slices to a plate. Boil the liquid until reduced to 1/3 cup, 3 minutes; let cool. Whisk in 1/4 cup of the oil. Meanwhile, bring 3/4 cup of water to a boil in a saucepan. Add 1/2 teaspoon of salt and the couscous. Remove the pan from the heat, cover and let stand for 5 minutes. Fluff the couscous with a fork. Bring a medium saucepan of water to a boil, add the lentils and cook over moderately high heat until tender but not mushy, 6 minutes. Drain, transfer to a bowl and add the couscous. Stir all but 1 tablespoon of the lemon oil into the couscous and season. Toss the arugula with the lemon juice and remaining olive oil; season with salt and pepper. Transfer the arugula to plates, mound the couscous on top and drizzle with the remaining lemon oil. Top with the lemon slices and pistachios.

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