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Casablanca Couscous

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Ingredients
  Red lentils 1⁄4 Cup (4 tbs)
  Orange juice 1 Cup (16 tbs)
  Water 1⁄4 Cup (4 tbs)
  Couscous 2⁄3 Cup (10.67 tbs)
  Sweet red pepper 1 , chopped
  Chopped dates 1⁄2 Cup (8 tbs)
  Sliced scallions 1⁄3 Cup (5.33 tbs)
  Currants 1⁄3 Cup (5.33 tbs)
  Toasted slivered almonds 3 Tablespoon
  Chopped fresh mint 2 Tablespoon
  Grated lemon rind 1 Teaspoon
  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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish, Beverage
Method: 
Boiled
Restriction: 
Vegetarian
Dish: 
Couscous
Interest: 
Party
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
6

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