Recipe by Caitlin685
"This is a recipe that is great as a side or even as a meal. It's so hearty! It's great served warm or cold. I sometimes substitute chickpeas for the lentils, but be aware that they have a slightly stronger flavor. The white wine is used for flavor but can be left out if desired. Reduced-sodium chicken broth can be used. This recipe keeps well in the fridge and can be served warm or cold."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
canned lentils, drained and rinsed
dry white wine
dry white wine
1 (10 ounce) box
pearl (Israeli) couscous
baby spinach leaves, stems removed
1 1/2 tablespoons
lemon juice, or to taste
ground black pepper, or to taste
I know what it's like to have a great recipe to share but no photo so I thought I would give this a try based solely on how it sounded and I am glad I did. This dish is really delicious but there are a couple of changes I suggest. First, the amount of time needed to brown the garlic is way too long...it only takes a couple of minutes. Anymore than that and it starts to burn. Second, and this is really minor but it makes a difference in how well the mixture blends, is that it helps to chop the spinach before adding it to the recipe. That being said, I made a couple of changes due to taste and necessity as well. I like corn but by itself and tend to dislike it added to this type of recipe so I eliminated the corn. That was a matter of taste. Second, in my area, the only lentils available in a can are in lentil soup. The only other lentils here are dried. Since dark lentils take longer to cook and this recipe didn't specify what lentils to use, green, black, orange, or red, and since orange lentils cook really quickly (and I actually prefer orange and red ones anyway), I used dried orange lentils and mixed them in with the broth. Since they don't plump like other dried beans, I still used a cup. Other than those changes, I made this as directed and really enjoyed it. The best thing is that it was yummy both warm right after cooking and cold as a light lunch the next day. I wish I had taken a picture to post but I will do this next time if no one else posts one. Good!
A very light, tasty and easy to make salad. I agree with a previous reviewer that it was a bit bland so I added an extra 2 tbsps of fresh lemon juice at the end. Next time I may try to spice it up a bit more with something like cumin. I used a red onion for extra colour, and a diced green onion for more flavour (and colour.) I may leave out the spinach next time and add some other vegetables, maybe zucchini, or yellow/green beans...anything summery. I did also use some white wine, not sure if it added much to the recipe but I enjoyed drinking the leftovers while making the salad :-)
This is a very good recipe. I liked it. I left out the wine. I used whole wheat pearl couscous and black lentils.. any color lentils would work and dried/ cooked lentils would be fine in this as well... and cheaper. I do think this needed a bit more spice for my tastes. I had this both hot and cold and it is good both ways
* Percent Daily Values are based on a 2,000 calorie diet.
Pearl Couscous with Lentils, Carrots, Spinach, and Corn
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 20
We have so many top-rated chicken recipes, you'll never run out of dinner ideas again.
Imagine dinner making itself in the slow cooker while you relax or do other things.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Brown sugar and chopped dates add a sweet counterpoint to spicy gingered carrots.
See how to make a fast and easy side dish with spring veggies.
See a few simple shortcuts for making easy creamed spinach.