Casablanca Couscous Recipe
Summary
Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelEasy
Health IndexAverageServings6
Ingredients
| Red lentils | 1/4 Cup (16 tbs) | |
| Orange juice | 1 Cup (16 tbs) | |
| Water | 1/4 Cup (16 tbs) | |
| Couscous | 2/3 Cup (16 tbs) | |
| Sweet red pepper | 1 To taste, chopped | |
| Dates | 1/2 Cup (16 tbs), chopped | |
| Scallions | 1/3 Cup (16 tbs), sliced | |
| Currants | 1/3 Cup (16 tbs) | |
| Toasted slivered almonds | 3 Tablespoon | |
| Mint | 2 Tablespoon, chopped | |
| Grated rind of 1 lemon | ||
| Ground cinnamon | 1/2 Teaspoon | |
| Salt | 1/8 Teaspoon | |
| Beefsteak tomatoes | 4 | |
Directions
Place the lentils in a small saucepan and add enough water to cover by 1/2".
Bring to a simmer over medium heat.
Cook for 5 minutes, or until the lentils are just tender.
Drain and rinse under cold water, pressing firmly to remove any excess water.
Place in a large bowl.
Add the orange juice and water to the saucepan.
Bring to a boil over high heat.
Stir in the couscous.
Cover, remove from the heat, and let stand for 5 minutes.
Fluff with a fork.
Add to the bowl with the lentils.
Stir in the peppers, dates, scallions, currants, almonds, mint, lemon rind, cinnamon, and salt.
Slice the tops from the tomatoes and discard; carefully scoop out the insides and discard.
Divide the couscous mixture among the tomatoes.
Bring to a simmer over medium heat.
Cook for 5 minutes, or until the lentils are just tender.
Drain and rinse under cold water, pressing firmly to remove any excess water.
Place in a large bowl.
Add the orange juice and water to the saucepan.
Bring to a boil over high heat.
Stir in the couscous.
Cover, remove from the heat, and let stand for 5 minutes.
Fluff with a fork.
Add to the bowl with the lentils.
Stir in the peppers, dates, scallions, currants, almonds, mint, lemon rind, cinnamon, and salt.
Slice the tops from the tomatoes and discard; carefully scoop out the insides and discard.
Divide the couscous mixture among the tomatoes.
Chef
