Best Moroccan Couscous And Lentil Salad Recipes

Moroccan Lentils and Couscous image

Provided by morgainegeiser

Categories Moroccan

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup lentils, uncooked
4 garlic cloves, crushed
1 teaspoon cumin, ground
1/2 teaspoon salt
1/8 teaspoon pepper
1/16 teaspoon ground cinnamon
1 bay leaf
3 cups water
2 teaspoons vegetable oil
2 cups onions, cut in thin slices
1/2 cup couscous, uncooked

Steps:

Place the lentils in a medium saucepan.
Add garlic, spices, and 3 cups of water. Bring to a boil over medium heat, stirring occasionally.
Reduce heat to low, cover, and simmer 40 minutes, stirring once halfway through cooking time.
While lentils are cooking, bring 1 cup of water to a boil in a small saucepan.
Remove from heat, stir in couscous, cover, and set aside for 15 minutes.
Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring frequently, until onion is nicely browned, about 10 minutes.
Add lentils to skillet and mix well.
Remove and discard bay leaf. Serve lentils over couscous.

Mediterranean Couscous and Lentil Salad image

Yield Serves 6

Number Of Ingredients 12

1 cup lentilles du Puy* (French green lentils) or brown lentils
3 tablespoons white-wine vinegar
1 1/4 cups water
1 cup couscous
1/2 teaspoons salt
1/4 cup olive oil (preferably extra-virgin)
1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1/2 cup finely chopped fresh mint leaves
1 bunch arugula, stems discarded and leaves washed well, spun dry, and chopped
2 cups vine-ripened cherry tomatoes, halved
1/4 pound feta, crumbled (about 1 cup)
*available at specialty foods shops and some supermarkets

Steps:

In a small saucepan simmer lentils in water to cover by 2 inches until tender but not falling apart, 15 to 20 minutes, and drain well. Transfer hot lentils to a bowl and stir in 1 tablespoon vinegar and salt and pepper to taste. Cool lentils completely, stirring occasionally.
In a saucepan bring water to a boil and add couscous and salt. Remove pan from heat and let couscous stand, covered, 5 minutes. Fluff couscous with a fork and transfer to a large bowl. Stir in 1 tablespoon oil and cool completely, stirring occasionally.
In a small bowl whisk together garlic paste, remaining 2 tablespoons vinegar, remaining 3 tablespoons oil, and salt and pepper to taste. Stir lentils and dressing into couscous. Chill salad, covered, at least 3 hours and up to 24.
Just before serving, stir in remaining ingredients and season with salt and pepper.