pearl-couscous-with-lentils-carrots-spinach-and-corn

Pearl Couscous with Lentils, Carrots, Spinach, and Corn

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  • Prep

    30 m
  • Cook

    25 m
  • Ready In

    55 m
Caitlin685
Recipe by  Caitlin685

“This is a recipe that is great as a side or even as a meal. It's so hearty! It's great served warm or cold. I sometimes substitute chickpeas for the lentils, but be aware that they have a slightly stronger flavor. The white wine is used for flavor but can be left out if desired. Reduced-sodium chicken broth can be used. This recipe keeps well in the fridge and can be served warm or cold.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Heat sesame oil in a large skillet over medium heat; cook and stir onion until it turns translucent, about 5 minutes. Stir in garlic and cook until garlic starts to brown, about 5 to 8 more minutes. Mix in the lentils and cook 3 to 4 minutes to blend flavors, stirring lightly. Stir carrots and corn kernels into the mixture. Reduce heat to low. Pour in 2 tablespoons white wine and 2 tablespoons chicken broth; let the mixture simmer, stirring occasionally.
  2. Bring 2 cups chicken broth and 1/4 cup white wine to a boil in a saucepan; stir in couscous and reduce heat to low. Simmer couscous until the liquid has been absorbed and the couscous pearls are tender, about 8 minutes.
  3. Stir 2 more tablespoons each of chicken broth and white wine into lentil mixture and lightly toss baby spinach leaves into the vegetables in the skillet until wilted, about 5 minutes.
  4. Transfer cooked couscous to a serving bowl and gently stir the spinach-lentil mixture into couscous until thoroughly combined. Drizzle with lemon juice, sprinkle with black pepper, and lightly stir again.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 178 cal
  • 9%
  • Fat
  • 2.2 g
  • 3%
  • Carbs
  • 30.7 g
  • 10%
  • Protein
  • 6.2 g
  • 12%
  • Cholesterol
  • 1 mg
  • < 1%
  • Sodium
  • 324 mg
  • 13%

Based on a 2,000 calorie diet

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