Foodie Friday: Moroccan Couscous and Lentils

Posted on by Ashley Fruno

Morocan Couscous with Lentils

This dish can be made with leftover couscous, falafel, or lentils. If you’re in a hurry, try using canned instead of cooked lentils.

For the Couscous:
4 cups cooked pearl/Israeli couscous, cooled
2 cups cooked lentils, cooled
3/4 cup black or golden raisins
1/2 cup dried apricots, chopped
1/4 cup red bell peppers, chopped
1/4 cup sliced green or black olives
1/4 cup toasted almonds, slivered or sliced
1/2 cup green onions, chopped
1 cup parsley, chopped
6-12 falafel balls, cooked and cut into pieces (optional)

  • Use your hands to crumble both the couscous and the lentils so that they do not stick together.
  • Toss all the ingredients together.

For the Dressing:
3 Tbsp. red wine vinegar
1 Tbsp. fresh lemon juice
2 Tbsp. vegetable broth or juice from olives
1 tsp. turmeric powder or saffron
1 1/2 tsp. toasted cumin powder
1/2 cup olive oil
1/4 tsp. salt and pepper

  • Combine all the dressing ingredients.
  • Add the dressing to the couscous mixture.
  • Toss until coated.
  • Serve hot or cold.

Makes 8 servings

Posted by Jason Baker