Koushari
Dive into the vibrant flavors of koushari, Egypt's beloved street food and comfort dish that combines humble ingredients into a symphony of taste and texture. This hearty vegan recipe layers perfectly cooked rice, tender brown lentils, al dente macaroni, and protein-packed chickpeas, all brought to life with a rich, spiced tomato sauce and a zesty garlic-vinegar dressing. Topped with golden, crispy fried onions for an irresistible crunch, koushari is a true celebration of bold spices like cumin, coriander, and a hint of chili for optional heat. Easy to serve family-style or as an impressive individual plate, this iconic dish is a satisfying, wholesome meal that’s perfect for any occasion. If you’re craving a taste of authentic Egyptian cuisine, koushari is a must-try!
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Recipe Information
Ingredients
- 1 cup Rice
- 1 cup Brown lentils
- 1 cup Macaroni pasta (small shells or elbows)
- 1 cup Chickpeas (cooked or canned, drained and rinsed)
- 4 tablespoons Vegetable oil
- 2 large Onions (thinly sliced)
- 2 tablespoons Tomato paste
- 2 cups Tomato sauce (canned or fresh)
- 6 cloves Garlic (minced)
- 3 tablespoons White vinegar
- 2 teaspoons Cumin
- 1 teaspoon Coriander (ground)
- 0.5 teaspoon Cayenne pepper or chili powder (optional)
- to taste Salt
- to taste Black pepper
- 6 cups Water
Instructions
Rinse the lentils thoroughly under cold water. Place them in a pot with 3 cups of water. Bring to a boil, then lower the heat and simmer for 20-25 minutes until the lentils are tender but not mushy. Drain and set aside.
In another pot, rinse the rice until the water runs clear. Add 2 cups of water, 1 teaspoon of salt, and cook over low heat with a tight-fitting lid for about 15-20 minutes or until the rice is tender. Set aside.
In a third pot, bring 4 cups of salted water to a boil. Add the macaroni and cook according to the package instructions until al dente. Drain, rinse under cold water, and set aside.
Heat 3 tablespoons of vegetable oil in a large skillet over medium heat. Add the thinly sliced onions and cook, stirring frequently, for 10-15 minutes until golden brown and crispy. Remove the onions from the skillet and place them on a plate lined with paper towels to drain.
In the same skillet, add 1 tablespoon of oil and the minced garlic. Cook for about 30 seconds until fragrant, then add the tomato paste, tomato sauce, cumin, coriander, cayenne pepper (if using), and 1/2 cup of water. Stir well and simmer for 10 minutes. Season with salt and pepper to taste. Remove from heat.
Prepare the garlic-vinegar dressing by mixing 2 minced garlic cloves, 3 tablespoons of white vinegar, 1/4 teaspoon of cumin, and a pinch of salt in a small bowl.
To assemble, layer the cooked rice at the bottom of a large serving platter or individual plates. Add a layer of lentils, followed by the macaroni. Top with chickpeas, the prepared tomato sauce, and a drizzle of the garlic-vinegar dressing.
Garnish with the crispy fried onions and serve warm. Enjoy this delicious and iconic Egyptian dish!
Nutrition Facts
Calories |
2413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.2 g | 84% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 33.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4403 mg | 191% | |
| Total Carbohydrate | 387.7 g | 141% | |
| Dietary Fiber | 55.9 g | 200% | |
| Total Sugars | 56.8 g | ||
| Protein | 83.7 g | 167% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 522 mg | 40% | |
| Iron | 27.0 mg | 150% | |
| Potassium | 4098 mg | 87% | |
*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.
