Pearl Couscous with Lentils, Carrots, Spinach, and Corn Recipe -
Pearl Couscous with Lentils, Carrots, Spinach, and Corn Recipe
  • READY IN 55 mins

Pearl Couscous with Lentils, Carrots, Spinach, and Corn

Recipe by  

"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."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    30 mins
  • COOK

    25 mins

    55 mins


  1. Heat sesame oil in a large skillet over medium heat; cook and stir onion until it turns translucent, about 5 minutes. Stir in garlic and cook until garlic starts to brown, about 5 to 8 more minutes. Mix in the lentils and cook 3 to 4 minutes to blend flavors, stirring lightly. Stir carrots and corn kernels into the mixture. Reduce heat to low. Pour in 2 tablespoons white wine and 2 tablespoons chicken broth; let the mixture simmer, stirring occasionally.
  2. Bring 2 cups chicken broth and 1/4 cup white wine to a boil in a saucepan; stir in couscous and reduce heat to low. Simmer couscous until the liquid has been absorbed and the couscous pearls are tender, about 8 minutes.
  3. Stir 2 more tablespoons each of chicken broth and white wine into lentil mixture and lightly toss baby spinach leaves into the vegetables in the skillet until wilted, about 5 minutes.
  4. Transfer cooked couscous to a serving bowl and gently stir the spinach-lentil mixture into couscous until thoroughly combined. Drizzle with lemon juice, sprinkle with black pepper, and lightly stir again.
Kitchen-Friendly View

Reviews More Reviews

May 15, 2014

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 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!

Aug 23, 2015

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 :-)


3 Ratings

May 13, 2015

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


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 178 kcal
  • 9%
  • Carbohydrates
  • 30.7 g
  • 10%
  • Cholesterol
  • 1 mg
  • < 1%
  • Fat
  • 2.2 g
  • 3%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 6.2 g
  • 12%
  • Sodium
  • 324 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
Subscribe Today!

In Season

Not The Same Old Chicken
Not The Same Old Chicken

We have so many top-rated chicken recipes, you'll never run out of dinner ideas again.

Slow Cooker Time Savers
Slow Cooker Time Savers

Imagine dinner making itself in the slow cooker while you relax or do other things.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Ginger Carrots and Dates

Brown sugar and chopped dates add a sweet counterpoint to spicy gingered carrots.

Couscous Primavera

See how to make a fast and easy side dish with spring veggies.

Fast and Easy Creamed Spinach

See a few simple shortcuts for making easy creamed spinach.

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States