Lentils With Couscous

By ltrodrigu

Ingredients

• 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

Details

Servings 4
Adapted from wsj.com

Preparation

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.