This dish was inspired by a Persian dish I love called “Adas Polo” which is a rice dish with lentils and turmeric. I substituted a 5 minute to prepare couscous in place of the rice, and use fresh herbs which is one of the things that I believe makes Persian food so addictive. I like to serve Poached Salmon with Dill Yogurt Sauce on top of this couscous lentil mixture. The dill yogurt with the herbs and lentils is a deliciously fresh combination.
You need couscous (I love couscous because from the time the water is boiled and you add the couscous it only takes 5 minutes and its ready), dried lentils (I prefer du puy lentils because they hold their shape and do not get mushy when cooked) a combination of fresh herbs (Italian parsley, cilantro and fresh or dried dill) and turmeric ( a spice that is not only good for you but it also adds a lovely flavor and color to your food)
Lentils are a superfood… they are packed with protein, iron, and fiber.
I like to cook lentils in advance and freeze them. I usually cook 1 cup of lentils with 3 cups of water. Bring to a boil, cover, and reduce heat to low and cook for 25 minutes or until tender. Drain any excess water. This will yield 3 cups cooked lentils, which you could divide into 4; use 1 part for this recipe and freeze the other 3 parts in baggies for a later buddha bowl, salad or to remake this recipe again.
I always like to prep in advance….measure out 1/2 cup couscous and add 1/2 teaspoon turmeric.
Remove the large stems from the herbs.
Combine the herbs and chop finely.
Measure 3/4 cup water into the pan. Add a splash of olive oil. Bring the water to a boil.
Add the couscous and herbs to the boiling water. Stir quickly, turn off heat and cover. Let rest for 5 minutes.
After the couscous has rested for 5 minutes, add the warmed lentils, and salt and pepper to taste.
The couscous needs to be fluffed with a fork, since I have nonstick pans I carefully use a plastic fork. You can serve this warm or at room temperature.
HERBED COUSCOUS WITH LENTILS RECIPE
Serves: 2 people
Prep Time: 15 minutes
Cooking Time: 25 minutes for lentils, 1 minute for couscous
INGREDIENTS
3/4 cup cooked lentils (I prefer du puy lentils…less mushy)
1/2 cup raw couscous
1/2 teaspoon turmeric
1/2 cup combination of cilantro, Italian parsley, and dill (finely chopped) (you can substitute 1 teaspoon dried dill for the fresh dill)
3/4 cup water
splash of olive oil
PREPARATION
Cook lentils according to the package directions, you need 3/4 cup cooked lentils for this recipe. (Alternately cook 1 cup of dried lentils, and freeze the rest for a later date, see above in my pics)
Measure out 1/2 cup couscous into a small bowl, add 1/2 teaspoon turmeric to the couscous.
Remove the large stems of the herbs, then finely chop.
Pour 3/4 cup water into a pan and add a splash of olive oil.
Bring water to a boil.
Once water is boiling, turn off heat, add couscous, and herbs, stir quickly and cover. Let couscous rest covered for 5 minutes.
After 5 minutes is complete, add the warm lentils (if lentils were prepared earlier you can microwave them briefly to warm them), and salt and pepper to taste, and fluff with a fork. If you have a nonstick pan you can gently use a plastic fork to fluff and break up the couscous.
NOTE: I really created this recipe for a bed for my: Poached Salmon with Dill Yogurt Sauce.