Pearl Couscous with Lentils, Carrots, Spinach, and Corn recipe
All Recipes Side Dish
Ingredients
- 1 tablespoon sesame oil 1 small onion, diced 3 cloves garlic, minced 1 cup canned lentils, drained and rinsed 1 cup diced carrots ¾ cup corn kernels 2 tablespoons dry white wine 2 tablespoons chicken broth 2 cups chicken broth ¼ 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 ½ tablespoons lemon juice, or to taste 1 teaspoon ground black pepper, or to taste
Nutrition Info
- 174 caloriescarbohydrate: 30.4 gcholesterol: 0.2 mgfat: 2.1 gfiber: 4.2 gprotein: 6 gsaturatedFat: 0.3 gservingSize: -sodium: 83.6 mgsugar: 2.4 gtransFat: : -unsaturatedFat: : -
Directions Pearl Couscous with Lentils, Carrots, Spinach, and Corn
Directions
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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.
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.
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.
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.