RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Couscous with Lentils, Fruit and Nuts - meat, pareve
The combination of fruit and nuts makes this is an excellent dish for both the next holiday, Tu B'Shevat, or Sukkot. Karen Selwyn * * * * * * Couscous with Lentils, Fruit and Nuts Serves 4 to 6 3 cups vegetable or chicken stock 1/2 cup dried red or yellow lentils 1 cup couscous 1/4 cup currants 1/4 cup slivered almonds 2 scallions, finely sliced 2 Tbs. olive oil 1 Tbs. lemon juice 1/4 tsp. cinnamon salt and pepper additional minced scallions, white and green parts for garnish Bring vegetable (or chicken) stock to a boil. Add lentils. Reduce heat, and simmer, covered, for 30 minutes or until tender. Add couscous and currants; stir until combined. Cover, remove from heat and let stand for 25 minutes. Transfer to a bowl and stir to fluff. Add slivered almonds, first measure of scallions, olive oil, lemon juice, cinnamon, and salt and pepper. Garnish with additional minced scallions. Source: Adapted from recipe by Anita Hirsch OUR FOOD: THE KOSHER KITCHEN UPDATED
