Moroccan Lentils and Couscous
Infused with the warm, aromatic spices of North Africa, Moroccan Lentils and Couscous is a one-pot vegetarian delight that’s hearty, healthy, and packed with flavor. This easy-to-make dish combines tender red lentils simmered in a fragrant tomato-based broth with earthy notes of cumin, coriander, paprika, and cinnamon. Served over fluffy couscous and garnished with fresh parsley and zesty lemon wedges, this recipe is a perfect balance of savory and bright. Ready in just 45 minutes, it makes for a comforting weeknight meal or an impressive addition to your Mediterranean-inspired dinner menu. High in plant-based protein and vibrant with authentic flavors, this dish is ideal for vegetarians and anyone seeking a satisfying, globally-inspired recipe.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 0.5 teaspoon ground cinnamon
- 1 cup red lentils
- 14.5 ounces canned diced tomatoes
- 3 cups vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup couscous
- 1.25 cups boiling water
- 2 tablespoons fresh parsley, chopped
- 1 large lemon, sliced into wedges
Instructions
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes, until soft and translucent.
Stir in the minced garlic, ground cumin, ground coriander, paprika, and ground cinnamon. Cook for 1-2 minutes until fragrant.
Add the red lentils, canned diced tomatoes (with juices), and vegetable broth to the pot. Stir to combine.
Season with salt and black pepper. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 20-25 minutes, stirring occasionally, until the lentils are tender and the mixture thickens.
While the lentils are cooking, prepare the couscous. Place the couscous in a medium heatproof bowl, pour the boiling water over it, and cover tightly with a lid or plastic wrap. Let it sit for 5 minutes, then fluff the couscous gently with a fork.
Once the lentils are done, taste and adjust seasoning if necessary.
Serve the Moroccan lentils over the fluffed couscous, garnished with fresh parsley and a wedge of lemon for squeezing over the top.
Nutrition Facts
Calories |
1189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.1 g | 63% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 4896 mg | 213% | |
| Total Carbohydrate | 153.3 g | 56% | |
| Dietary Fiber | 39.1 g | 140% | |
| Total Sugars | 31.9 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 391 mg | 30% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 3296 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.
