Lentils Couscous Recipe

Elevate your weeknight meals with this wholesome Lentils Couscous Recipe, a delightful fusion of hearty legumes and fluffy couscous that’s packed with bold Mediterranean-inspired flavors. Featuring tender green or brown lentils simmered in savory vegetable broth, perfectly cooked couscous, and a vibrant medley of sautéed onions, garlic, cherry tomatoes, and fragrant spices like cumin, coriander, and paprika, this dish is as nutritious as it is delicious. Baby spinach adds a fresh touch, while a sprinkle of parsley and a squeeze of lemon bring bright, zesty notes. Quick to prepare in just 45 minutes and perfect for meal prep, this vegetarian main dish is a satisfying and wholesome option for busy weeknights. Serve it warm for a comforting dinner or enjoy it as a protein-packed salad-style dish the next day!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Dry green or brown lentils
• 4 cups Vegetable broth
• 1 cup Couscous
• 2 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 3 cloves Garlic, minced
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1 teaspoon Paprika
• 1 cup Cherry tomatoes, halved
• 2 cups Baby spinach
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Fresh parsley, chopped
• 1 for serving Lemon wedge (optional)

Directions

Step 1

Rinse the lentils under cold water and set aside.

Step 2

In a medium saucepan, bring 3 cups of vegetable broth to a boil over medium-high heat. Add the lentils, reduce the heat to medium-low, and simmer for 20-25 minutes, or until tender. Drain and set aside.

Step 3

In another small saucepan, bring 1 cup of vegetable broth to a simmer. Remove from heat, add the couscous, cover tightly, and let it sit for 5 minutes. Fluff with a fork and set aside.

Step 4

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Stir in the minced garlic, cumin, coriander, and paprika, cooking for another 1-2 minutes until fragrant.

Step 5

Add the cherry tomatoes and cook for 3-4 minutes until they start to soften.

Step 6

Stir in the cooked lentils and baby spinach. Cook for 2-3 minutes until the spinach wilts. Season with salt and black pepper.

Step 7

Remove the skillet from heat and gently stir in the cooked couscous. Adjust seasoning if needed.

Step 8

Transfer the mixture to a serving platter, sprinkle with fresh parsley, and serve with a lemon wedge if desired.

Nutrition Facts

Serving size	(1675.0g)

Amount per serving	% Daily Value*
Calories	1141.9

Total Fat 38.8g	0%
Saturated Fat 6.3g	0%
Polyunsaturated Fat 5.6g
Cholesterol 0mg	0%
Sodium 3793.2mg	0%
Total Carbohydrate 160.9g	0%
Dietary Fiber 37.0g	0%
Total Sugars 26.9g
Protein 46.6g	0%

Vitamin D 0IU	0%
Calcium 356.4mg	0%
Iron 17.8mg	0%
Potassium 3272.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.6%

Protein: 15.8%

Carbs: 54.6%