Couscous with Lentils

Couscous with Lentils

chef shane-o

"Bright colors and bright flavors. A tasty single-dish meal."
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Serving size has been adjusted!
Original recipe yields 4 servings

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  • Prep

  • Cook

  1. In a medium-sized pot, sauté onion in a few tablespoons of chicken stock for 2-3 minutes or until translucent.
  2. Stir in the rest of the stock , lentils and Bay leaf; bring to a boil.
  3. Reduce to a simmer and cover for about 30-45 minutes until lentils are cooked through.
  4. Remove the pot from heat and remove the Bay leaf. Stir in the couscous, 2/3 of the tomato, 2/3 of the basil and cheese. leave for about 5 minutes.
  5. Plating:
  6. In bowls spoon in the mixture and garnish with left over tomato, basil and shredded cheese.


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