Moroccan Lentils and Couscous
A side dish of lentils, couscous and bay leaves, seasoned with cumin and cinnamon and simmered on the stove.
1 hr 15 min · Serves 6 · Medium
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 60 min · 75 min total
- medium
- 1
Place the lentils in a medium saucepan. Add garlic, spices, and 3 cups of water. Bring to a boil over medium heat, stirring occasionally.
- 2
Reduce heat to low, cover, and simmer 40 minutes, stirring once halfway through cooking time.
- 3
While lentils are cooking, bring 1 cup of water to a boil in a small saucepan. Remove from heat, stir in couscous, cover, and set aside for 15 minutes.
- 4
Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring frequently, until onion is nicely browned, about 10 minutes.
- 5
Add lentils to skillet and mix well. Remove and discard bay leaf. Serve lentils over couscous.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
