Couscous Pilaf With Lentils And Pine Nuts
- 5 c. water
- 1 c. dry French green lentils
- 1 c. pine nuts
- 2 Tbsp. extra-virgin extra virgin olive oil Salt
- 1 2/3 c. (10 ounces) quick-cooking couscous
- 1/2 c. sweetened dry cranberries
- 1/2 c. thinly sliced green onion
- 1/2 c. minced fresh mint About 2 Tbsp. fresh lemon juice
- 1/4 c. minced fresh parsley
- 1 Tbsp. finely grated orange zest
- 1 Tbsp. finely grated lemon zest
- In a medium saucepan, bring 3 c. of water to a boil over high heat. Add in lentils and reduce heat to medium-low. Cook till lentils are tender but hard, 30 min or possibly as package directs. Drain in a colander, rinse under cool water, and drain again.
- Preheat oven to 325 degrees. Place pine nuts in a small pan and bake, shaking once or possibly twice, till golden brown, 5 to 7 min. Let cold.
- In a medium saucepan, combine remaining 2 c. water, 1 Tbsp. extra virgin olive oil and 1/2 tsp. salt. Bring to a boil over high heat. Stir in couscous, cover and remove from heat. Let sit 5 min.
- Scrape couscous into a large bowl and separate grains with a fork. Let cold slightly. Add in lentils, pine nuts, remaining 1 Tbsp. extra virgin olive oil, cranberries, green onions, mint, lemon juice, parsley, orange zest and lemon zest. Toss gently to mix well. Taste, adding more salt or possibly lemon juice if you like. Serve at cold room temperature.
- Note: You can make this dish ahead, but you may need to add in more lemon juice and extra virgin olive oil if you do, because the lentils and couscous absorb a lot of liquid as they sit.
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