Prep 15 mins
Cook 1 hr
This superb Moroccan favorite can only be described as heavenly, with the combination of aromatic spices and crisp, brown onion adding a real spark to the subtle flavors of the lentils and couscous.
- 1 cup lentils, uncooked
- 4 garlic cloves, crushed
- 1 teaspoon cumin, ground
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
- 1⁄16 teaspoon ground cinnamon
- 1 bay leaf
- 3 cups water
- 2 teaspoons vegetable oil
- 2 cups onions, cut in thin slices
- 1⁄2 cup couscous, uncooked
- Place the lentils in a medium saucepan.
- Add garlic, spices, and 3 cups of water. Bring to a boil over medium heat, stirring occasionally.
- Reduce heat to low, cover, and simmer 40 minutes, stirring once halfway through cooking time.
- While lentils are cooking, bring 1 cup of water to a boil in a small saucepan.
- Remove from heat, stir in couscous, cover, and set aside for 15 minutes.
- Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring frequently, until onion is nicely browned, about 10 minutes.
- Add lentils to skillet and mix well.
- Remove and discard bay leaf. Serve lentils over couscous.
Made for dinner using brown lentils. So easy to make. The lentils were served over saffron rice to make this a gluten free meal along with sliced tomatoes and papadums for a filling meal. Made for Aussie Swap.
I made this dish for my lunch today. I used red lentils, as that was what I had on hand. I found this to be very easy to make with minimal prep. I did have to adjust the finished dish to include quite a bit more salt and pepper to taste and about 2 more pinches of cumin to get it how I liked it. I sampled multiple bites of lentils in the pan before serving them over the couscous. I actually preferred the dish without the couscous. Thanks for an enjoyable lunch that I will enjoy for leftovers tomorrow. Made for ZWT9