Couscous with Lentils and Vegetables
Couscous with Lentils and Vegetables is a main course that serves 1. One portion of this dish contains about 31g of protein, 11g of fat, and a total of 651 calories. For $4.87 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. It is a good option if you're following a dairy free, lacto ovo vegetarian, and vegan diet. This recipe from A Family Feast has 1626 fans. From preparation to the plate, this recipe takes around 35 minutes. If you have extra virgin olive oil, lentils, vegetable broth, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 100%. This score is tremendous. Users who liked this recipe also liked Cheat’s Lentils & Vegetables Brown Rice Biryani (ft. SunRice Rice & Lentils) + A Giveaway, Lentils, Coriander Hummus And Couscous, and Couscous, Rocket, Mushrooms And Lentils.
Servings: 1
Preparation duration: 10 minutes
Cooking duration: 25 minutes
Ingredients:
1 teaspoon extra virgin olive oil
1 tablespoon fresh basil, chopped
1 small clove garlic, minced (about ¼ teaspoon)
10 red and/or yellow grape tomatoes, cut in half
2 ounces uncooked lentils
5 medium mushrooms, quartered
1 teaspoon butter or olive oil
½ cup thinly sliced red onion
½ cup vegetable broth
1/3 cup whole wheat couscous
Equipment:
microwave
sauce pan
bowl
frying pan
Cooking instruction summary:
In a small sauce pan, heat one cup broth and lentils to boil, cover and simmer over low heat for 20 minutes or until tender. Set aside. If all the liquid evaporates before lentils are cooked, add a little water to finish cooking. In a microwave safe bowl, place ½ cup vegetable broth, butter or oil and microwave until mixture is boiling. Remove from the microwave, add couscous, stir and cover. Let sit for five minutes covered. Then fluff with fork and set aside.Once lentils and couscous are cooked, heat a large skillet over medium heat and add 1 teaspoon of olive oil and garlic. Cook for about one to two minutes and add onions and mushrooms. Increase heat to medium high and sauté for about five minutes until mushrooms and onions are cooked. Add optional pepper flakes and tomatoes and sauté for about 2 minutes. Add fresh basil, cooked lentils and cooked couscous and cook just until at serving temperature. Season to taste.Serve immediately.
Step by step:
1. In a small sauce pan, heat one cup broth and lentils to boil, cover and simmer over low heat for 20 minutes or until tender. Set aside. If all the liquid evaporates before lentils are cooked, add a little water to finish cooking. In a microwave safe bowl, place ½ cup vegetable broth, butter or oil and microwave until mixture is boiling.
2. Remove from the microwave, add couscous, stir and cover.
3. Let sit for five minutes covered. Then fluff with fork and set aside.Once lentils and couscous are cooked, heat a large skillet over medium heat and add 1 teaspoon of olive oil and garlic. Cook for about one to two minutes and add onions and mushrooms. Increase heat to medium high and sauté for about five minutes until mushrooms and onions are cooked.
4. Add optional pepper flakes and tomatoes and sauté for about 2 minutes.
5. Add fresh basil, cooked lentils and cooked couscous and cook just until at serving temperature. Season to taste.
6. Serve immediately.
Nutrition Information:
covered percent of daily need
