Pearl Couscous with Lentils, Carrots, Spinach, and Corn
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
Ingredients:
- 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
Directions:
- 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 |
