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!
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Recipe Information
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)
Instructions
Rinse the lentils under cold water and set aside.
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.
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.
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.
Add the cherry tomatoes and cook for 3-4 minutes until they start to soften.
Stir in the cooked lentils and baby spinach. Cook for 2-3 minutes until the spinach wilts. Season with salt and black pepper.
Remove the skillet from heat and gently stir in the cooked couscous. Adjust seasoning if needed.
Transfer the mixture to a serving platter, sprinkle with fresh parsley, and serve with a lemon wedge if desired.
Nutrition Facts
Calories |
1142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.8 g | 50% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3793 mg | 165% | |
| Total Carbohydrate | 160.9 g | 59% | |
| Dietary Fiber | 37.0 g | 132% | |
| Total Sugars | 26.9 g | ||
| Protein | 46.6 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 356 mg | 27% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 3272 mg | 70% | |
*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.
