When I started writing this blog, I embarked on a new and wonderful food journey. At first, I used all my own recipes, but when they ran out, I began to research recipes and choose the ones I thought were amazing. There have been a lot of them. I love searching for recipes and I have become pretty good at choosing the best ones. I also, of course, post my own “new” recipes.
That being said, my family has been complaining lately that they wish I would make some of my old standbys. Those recipes that you could make with your eyes shut. Now I try to incorporate a few of my “oldie but goodie” recipes more often during the week. Those recipes have become very special to them.
This is one of the new recipes I found and I think it is amazing! Although the steps may seem long on paper, in reality, they are easy and fast to prepare. I love the combination of couscous and red lentils. Not only do they taste delicious, they also make a beautiful presentation. The preserved lemon juice is the star of this recipe. It makes this dish truly special and makes every bite perfectly blended, fresh and well-seasoned.
Just a note, it is really important not to overcook the red lentils. My first time around, they were mushy and unappealing. Start to check if they are done a minute or two before the directions tell you to. My lentils were cooked in about 4 minutes. So, set your timers!
This recipe is courtesy of Food and Wine and will serve 4 people who will adore these refreshing, lovely combination of ingredients.
Ingredients for Couscous with Red Lentils and Preserved Lemons
1/3 cup sugar
Salt and freshly ground black pepper
1 large lemon, very thinly sliced
1/4 cup plus 2 tbsp. extra-virgin olive oil
1/2 cup couscous
1 cup red lentils
5 ounces arugula, leaves torn (I use baby arugula)
1 tbsp. fresh lemon juice
1/2 cup toasted shelled unsalted pistachios, coarsely chopped
To make the preserved lemons:
In a small saucepan, boil 2 cups of water.
Add the sugar, 1 ½ teaspoons of salt and 1/2 teaspoon of pepper.
Stir until the salt dissolves.
Add the lemon slices and cook over moderately high heat until softened, 15 minutes.
Transfer the lemon slices to a plate.
Boil the liquid until it has reduced to 1/3 cup, about 3 minutes.
Let cool.
Whisk in 1/4 cup of the olive oil.
To make the Couscous:
Bring 3/4 cup of water to a boil in a saucepan.
Add 1/2 teaspoon of salt and the couscous.
Remove pan from heat, cover and let stand for 5 minutes.
Fluff with a fork.
To make the Lentils:
Bring a medium saucepan of water to a boil.
Add the lentils and cook over moderately high heat until tender, but not mushy, 6 minutes.
Drain, transfer to a bowl and add the couscous.
To put it all together:
Stir all but 1 tablespoon of the lemon oil into the couscous and season.
Toss the arugula with the lemon juice and remaining olive oil.
Season with salt and pepper.
Transfer the arugula to plates, mound the couscous on top and drizzle with the remaining lemon oil.
Top with lemon slices and pistachios.
It’s that simple!
