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Lentils With Couscous


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Rate this recipe 4.3/5 (3 Votes)


  • 2/3 cup Puy lentils
  • 1 cup quick-cooking couscous
  • 2 cups chicken or vegetable stock or water
  • 2/3 cup pine nuts
  • 1/4 cup dried apricots, thinly sliced
  • 1/2 cup raisins
  • 1 bunch dill, fronds only, chopped
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons olive oil
  • A dash of walnut oil
  • Salt and freshly ground black pepper


Servings 4
Adapted from


Step 1

Bring a large pot of water to a boil. Add lentils to pot. Once liquid returns to a boil, reduce heat and let simmer until lentils are tender but still retain a bit of bite, 18-20 minutes. Drain.

In a small pot over high heat, bring stock to a boil. Add couscous to a medium bowl and pour in enough stock to cover grains. Cover bowl and set aside until stock has been fully absorbed, 10 minutes.

Lightly toast pine nuts in a shallow pan until golden brown. Transfer to a cutting board and roughly chop.

In a bowl, toss apricots, raisins, dill and chopped pine nuts.

Make Dressing:
Add lemon juice, oils and salt and pepper to taste to a small bowl. Whisk until emulsified.

Toss cooked, drained lentils with dressing, then stir in couscous. With a fork, lightly toss in dried fruit and dill. Serve warm or at room temperature.


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