August 08, 2012

Couscous Medley

This is a great side dish made using lentils. It goes well with grilled chicken or vegetarian patties alike.

The lentils can be cooked the day before and keept refrigerated until ready to use.

1/2 cup lentils
1 cup cold water
1 cup Couscous
2 cups water
2 tbsp. olive oil
1/2 onion, chopped
2 cloves garlic, minced
1/2 orange pepper, finely diced
1 tomato, diced
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup chopped parsley
1 tsp. dried tarragon

Rinse and drain lentils. Place in a medium size saucepan and cover with 1 cup water. Bring to boil, reduce to simmer and cook until tender, about 15 minutes. Drain and set aside.

In another saucepan, place couscous, water and salt. Bring to a boil and simmer at medium-low heat until water is absorbed. Fluff with a fork. Set aside.

In a large skillet, sauté onion in olive oil for 2-3 minutes or until translucent. Add minced garlic diced peppers, tomatoes, dried tarragon and salt and pepper; cook (add a splash of water if needed) until peppers are tender.

Add the lentils and stir together.  Add the chopped parsley and season with salt and pepper. Last, add the couscous; toss well together. Remove from heat and serve.

Serves 4-6

Happy Cooking!

Leia’s Culinary Treasures

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