Couscous with Red Lentils and Easy Preserved Lemons

Name: Couscous with Red Lentils and Easy Preserved Lemons
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 142 grams arugula, leaves torn; 118 milliliters couscous; 1 large lemon, very thinly sliced; 1 Tbsp fresh lemon juice; 59 milliliters extra-virgin olive oil; 237 milliliters red lentils; 4 servings Salt and freshly ground pepper; 79 milliliters sugar; 118 milliliters toasted shelled unsalted pistachios, coarsely chopped; 4 servings Water

Couscous with Red Lentils and Easy Preserved Lemons is If you have water, pistachios, sugar, and a few other ingredients on hand, you can make it. To use up the couscous you could follow this main course with the Couscous Mango Mousse as a dessert. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

In a small saucepan, boil 2 cups of water.

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Water

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Sauce Pan

Add the sugar, 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper; stir until the salt dissolves.

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Pepper

Sugar

Salt

Add the lemon slices and cook over moderately high heat until softened, 15 minutes.

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Lemon

Transfer the lemon slices to a plate. Boil the liquid until reduced to 1/3 cup, 3 minutes; let cool.

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Lemon

Whisk in 1/4 cup of the oil.

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Cooking Oil

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Whisk

Meanwhile, bring 3/4 cup of water to a boil in a saucepan.

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Water

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Sauce Pan

Add 1/2 teaspoon of salt and the couscous.

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Couscous

Salt

Remove the pan from the heat, cover and let stand for 5 minutes. Fluff the couscous with a fork.

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Couscous

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Frying Pan

Bring a medium saucepan of water to a boil, add the lentils and cook over moderately high heat until tender but not mushy, 6 minutes.

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Lentils

Water

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Sauce Pan

Drain, transfer to a bowl and add the couscous.

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Couscous

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Bowl

Stir all but 1 tablespoon of the lemon oil into the couscous and season. Toss the arugula with the lemon juice and remaining olive oil; season with salt and pepper.

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Salt And Pepper