Couscous Lentil Recipe Easy and Delicious Dinner Idea

Couscous and lentils are a match made in culinary heaven, combining to create a dish that is both hearty and wholesome. Whether you’re looking for a nutritious weeknight dinner or a satisfying vegetarian option that packs a protein punch, this couscous lentil recipe will quickly become a staple in your kitchen.

The nutty flavors of the couscous perfectly complement the earthiness of the lentils, while a blend of aromatic spices and fresh herbs bring vibrant taste and texture to every bite.

This recipe is incredibly versatile, easy to prepare, and packed with nutrients. It can be enjoyed warm or cold, making it a fantastic choice for meal prep or casual lunches.

You’ll also appreciate how quickly it comes together, making it ideal when time is short but you still want a delicious, nourishing meal on the table.

Ready to dive in? Let’s explore why this couscous lentil dish is sure to become one of your favorites.

Why You’ll Love This Recipe

This couscous lentil recipe is a fantastic balance of flavors and textures. The tender, slightly chewy lentils provide a wonderful contrast to the fluffy, light couscous.

Plus, the spices and fresh ingredients elevate the dish from simple to spectacular.

Quick and Easy: This recipe takes less than 30 minutes to prepare, perfect for busy evenings.

Nutritious: Lentils are a powerhouse of protein and fiber, while couscous adds a delightful texture and additional carbohydrates to keep you energized.

Vegetarian and Vegan Friendly: This dish is completely plant-based and can be adapted to suit a variety of dietary needs.

Whether served as a main course or a hearty side, this recipe is sure to impress family and friends alike.

Ingredients

• 1 cup green or brown lentils, rinsed and drained
• 1 cup couscous
• 2 cups vegetable broth (or water for cooking lentils)
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cinnamon
• Salt and pepper, to taste
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh parsley, chopped
• Juice of 1 lemon
• Optional: 1/4 cup toasted pine nuts or slivered almonds

Equipment

• Medium saucepan with lid (for cooking lentils)
• Medium bowl (for couscous preparation)
• Large skillet or sauté pan
• Wooden spoon or spatula
• Knife and cutting board
• Measuring cups and spoons
• Colander (for rinsing lentils)

Instructions

1. Cook the lentils: Place the rinsed lentils in a medium saucepan and cover with 2 cups of vegetable broth or water. Bring to a boil, then reduce to a simmer and cook for 20-25 minutes, or until the lentils are tender but not mushy. Drain any excess liquid and set aside.
2. Prepare the couscous: In a medium bowl, add the couscous and pour 1 cup of boiling water over it. Cover tightly and let it sit for 5 minutes. Fluff the couscous with a fork and set aside.
3. Sauté the aromatics: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until translucent, about 4-5 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
4. Add spices: Stir in the ground cumin, smoked paprika, and ground cinnamon. Cook for 1 minute to toast the spices, stirring constantly to prevent burning.
5. Combine lentils and couscous: Add the cooked lentils and fluffed couscous to the skillet. Stir well to combine and heat through for 2-3 minutes.
6. Incorporate fresh ingredients: Gently fold in the halved cherry tomatoes and chopped parsley. Season with salt and pepper to taste, and squeeze in the juice of one lemon. Mix well.
7. Optional toppings: If using, sprinkle toasted pine nuts or slivered almonds on top for added crunch and flavor.
8. Serve warm or at room temperature: Transfer the couscous lentil mixture to a serving dish and enjoy immediately, or allow it to cool and serve as a refreshing salad.

Tips & Variations

For extra flavor, try adding a pinch of cayenne pepper or chili flakes to the spice mix if you like a little heat.

Make it a complete meal: Add roasted vegetables like bell peppers, zucchini, or eggplant to bulk up the dish. You can toss them in with the lentils and couscous during the final step.

Use different lentils: While green or brown lentils hold their shape best, red lentils can be used for a softer, creamier texture.

Herbs swap: Try fresh cilantro, mint, or basil instead of parsley for a new twist on flavors.

Meal prep friendly: This dish keeps well in the fridge for up to 4 days, making it perfect for lunches or quick dinners.

Nutrition Facts

Serving Suggestions

This couscous lentil dish is incredibly versatile and pairs well with a variety of sides and accompaniments. Serve it alongside a crisp green salad dressed with lemon vinaigrette for a light, refreshing meal.

For a Mediterranean-inspired feast, offer warm pita bread and a dollop of creamy hummus or tzatziki on the side. This combination brings out the best in the spices and freshness of the dish.

Leftovers can be wrapped in a tortilla or stuffed into a pita pocket with fresh veggies to make a wholesome lunch wrap.

Conclusion

This couscous lentil recipe is a shining example of how simple, wholesome ingredients can come together to create a meal that is both satisfying and flavorful. Its quick preparation time and adaptability make it perfect for cooks of all skill levels, whether you’re looking for a nutritious weekday dinner or a make-ahead lunch.

By incorporating fresh herbs, spices, and optional nuts, you can customize the dish to suit your taste preferences and dietary needs. The balance of protein, fiber, and complex carbs ensures you’ll feel full and energized, making this recipe an excellent addition to your weekly meal rotation.

We hope you enjoy making and sharing this delicious couscous lentil dish as much as we do. Don’t forget to check out some of our other favorites like Quinoa Salad with Roasted Vegetables, Chickpea Stew with Spinach, and Spiced Butternut Squash Soup for more hearty, wholesome recipes!

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