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Greatest plates · Main
Middle Eastern spiced lentil and couscous pilaf
Warmly spiced lentils folded through fluffy couscous with herbs and a bright lemon lift. A cosy one-pot pilaf.
Serves 4Prep 10 minCook 25 minVegan
Containsgluten · nuts
Protein 17%Carbs 56%Fat 27%
About 774 kcal a serve — 33 g protein, 110 g carbs, 24 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Cook the lentils
LentilsSimmer the green lentils in the vegetable stock for 20 minutes until tender, reserving the cooking liquid.
In the potSimmer lentils →
20 min
Soften the onion
Meanwhile, heat the olive oil in a pan and cook the onion for 5 minutes, then add garlic and the cumin, coriander and cinnamon for 1 minute.
Into the panSoften →
6 min
Steam the couscous
CouscousPut the couscous in a bowl, pour over 180 ml of the hot lentil stock, cover and leave for 5 minutes, then fluff with a fork.
In the bowlSteam →
5 min
Combine
MixFold the drained lentils and spiced onion through the couscous.
Brighten
SeasonStir in the parsley and lemon juice, and season to taste.
In the potFinish →
Serve
ServeSpoon into bowls and scatter with toasted almonds.
On the plateGarnish →
Cook's noteDon't overcook the lentils to mush — keep a little bite. Finish with toasted almonds and a drizzle of olive oil.
Estimated per serve
774 kcal · 33 g protein · 110 g carbs · 24 g fatestimates, within ~10%
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