Pearl Couscous with Lentils, Carrots, Spinach, and Corn


  • 1 tablespoon sesame oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 cup canned lentils, drained and rinsed
  • 1 cup diced carrots
  • ¾ cup corn kernels
  • 2 tablespoons dry white wine
  • 2 tablespoons chicken broth
  • 2 cups chicken broth
  • ¼ cup dry white wine
  • 1 (10 ounce) box pearl (Israeli) couscous
  • 2 tablespoons chicken broth
  • 2 tablespoons dry white wine
  • 2 cups baby spinach leaves, stems removed
  • 1 ½ tablespoons lemon juice, or to taste
  • 1 teaspoon ground black pepper, or to taste
  • Directions

  • Step 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.


  • Step 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.

  • Step 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.

  • Step 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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