xposted couscous with lentils and onion rings

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Couscous with Lentils and Crispy Onion Rings

 

Recipe By :Couscous by Kitty Morse

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 large onions -- divided

4 tablespoons olive oil -- divided

1 1/2 cups water

1/4 cup du puy french lentils (Green) -- rinsed and drained

1 bay leaf

1/2 cup couscous

1/2 cup beef or beef style broth -- plus

3 tablespoons broth

3/4 teaspoon salt -- divided

1 tablespoon flour

vegetable oil for frying

freshly ground pepper -- to taste

 

1. Cut 1 of the onions into 1/8-inch thick slices. Separate the slices into

rings. Set aside on paper towels to dry.

 

2. Finely dice remaining onions. In a large skillet over medium heat, heat half

the olive oil. Cook the diced onions, stirring occasionally, until they turn a

deep, caramel color, 40 to 45 minutes. Set aside.

 

3. Meanwhile, in a medium saucepan, combine the water, lentils and bay leaf.

Cover and cook over medium heat until the lentils are tender, 15 to 20 minutes.

Discard the bay leaf. Drain and set aside.

 

4. In another medium saucepan over medium heat, warm the remaining olive oil.

Add the couscous. Cook, stirring, until it gives off a pleasant toasted aroma, 2

to 3 minutes. Add the broth and 1/2 teaspoon of the salt [or to taste]. Stir

once. Remove from the heat. Cover and let stand until the couscous is tender, 12

to 15 minutes.

 

5. In a paper or plastic bag, combine the sliced onions with the flour. Shake to

coat. In a medium saucepan or deep fat fry, heat the vegetable oil to the

smoking stage. Fry the rings until they turn crisp and golden brown, 1 1/2 to 2

minutes. Using a slotted spoon, transfer to a plate lined with paper towels to

drain. Set aside.

 

6. Add the lentils and the couscous to the diced onions in the skillet. Season

with the remaining salt and pepper. Stir to blend. Cook until heated through.

Transfer to a warm serving platter. Top with the crispy onion rinse and serve as

a main dish.

 

Cuisine:

" Middle Eastern "

Source:

" Couscous: Fresh and flavorful contemporary recipes 2000 Kitty Morse

(Chronicle Books) "

Copyright:

" 2000 Kitty Morse "

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Per Serving (excluding unknown items): 282 Calories; 14g Fat (43.2% calories

from fat); 9g Protein; 32g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol;

473mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 2 1/2

Fat.

 

NOTES : " I have adapted this dish from a popular Middle Eastern lentil and rice

pilaf called mujjadarah. Serve it hot or at room temperature. " Kitty

 

Nutr. Assoc. : 0 0 0 903920 0 0 0 0 0 0 0 0

 

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