Lentil & Couscous Pilaf
A simple base of lentils and Israeli couscous simmered in stock with cherry tomatoes and oregano.
Keywords
- middle eastern & indian
- whole red
- foodservice
- english
- fall
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Cooking tools:
- Pepper mill
- Citrus press
- Sauce pot
- Skillet
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spatula
- Mixing bowl
Ingredients
- 2 Tbsp (30 mL) extra virgin olive oil
- 2 cups (500 mL) Israeli couscous, dry
- 4 cups (1 L) low-sodium chicken stock
- 2 tsp (10 mL) salt
- 1 lb (500 g) cherry tomatoes, halved
- 1 tsp (5 mL) black pepper, freshly ground fine
- 1 Tbsp (15 mL) fresh oregano, finely chopped
- 2 cups (500 mL) whole red lentils, cooked
- 1 Tbsp (15 mL) lime juice
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