Pearl Couscous with Lentils, Carrots, Spinach, and Corn

Pearl Couscous with Lentils, Carrots, Spinach, and Corn

Side Dish

This is a recipe that is great as a side or even as a meal. It's so hearty! It's great served warm or cold. I sometimes substitute chickpeas for the lentils, but be aware that they have a slightly stronger flavor. The white wine is used for flavor but can be left out if desired. Reduced-sodium chicken broth can be used. This recipe keeps well in the fridge and can be served warm or cold.

Servings per recipe: 8
Calories per serving: 178
Preparation time: 30m
Total cooking time: 55m


  • 1 tablespoon sesame oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 cup canned lentils, drained and rinsed
  • 1 cup diced carrots
  • 3/4 cup corn kernels
  • 2 tablespoons dry white wine
  • 2 tablespoons chicken broth
  • 2 cups chicken broth
  • 1/4 cup dry white wine
  • 1 (10 ounce) box pearl (Israeli) couscous
  • 2 tablespoons chicken broth
  • 2 tablespoons dry white wine
  • 2 cups baby spinach leaves, stems removed
  • 1 1/2 tablespoons lemon juice, or to taste
  • 1 teaspoon ground black pepper, or to taste


  • 1   Heat sesame oil in a large skillet over medium heat; cook and stir onion until it turns translucent, about 5 minutes. Stir in garlic and cook until garlic starts to brown, about 5 to 8 more minutes. Mix in the lentils and cook 3 to 4 minutes to blend flavors, stirring lightly. Stir carrots and corn kernels into the mixture. Reduce heat to low. Pour in 2 tablespoons white wine and 2 tablespoons chicken broth; let the mixture simmer, stirring occasionally.
  • 2   Bring 2 cups chicken broth and 1/4 cup white wine to a boil in a saucepan; stir in couscous and reduce heat to low. Simmer couscous until the liquid has been absorbed and the couscous pearls are tender, about 8 minutes.
  • 3   Stir 2 more tablespoons each of chicken broth and white wine into lentil mixture and lightly toss baby spinach leaves into the vegetables in the skillet until wilted, about 5 minutes.
  • 4   Transfer cooked couscous to a serving bowl and gently stir the spinach-lentil mixture into couscous until thoroughly combined. Drizzle with lemon juice, sprinkle with black pepper, and lightly stir again.

Nutrion facts:

Total Fat 2.2g 3%
    Saturated Fat 0.0g  
Cholesterol 1mg  
Sodium 324mg 13%
Potassium 219mg 6%
Total Carbohydrates 30.7g 10%
Dietary Fiber 4.2g 17%
Protein 6.2g 12%
Sugars 3g  
Vitamin A 3405IU  
Vitamin C 6mg  
Calcium 27mg  
Iron 1mg  
Thiamin 0mg  
Niacin 2mg  
Vitamin B6 0mg  
Magnesium 24mg  
Folate 40mcg