Toasted pine nut and vegetable couscous

Toasted pine nut and vegetable couscous

¾ cup dried green lentils
½ cup pine nuts
1 tbsp olive oil
1 onion, diced
2 garlic cloves, crushed
10 oz/280 g zucchini, sliced
9 oz/250 g tomatoes, chopped
14 oz/400 g canned artichoke hearts, drained and cut in half lengthwise
1¼ cups couscous
2 cups vegetable stock
3 tbsp torn fresh basil leaves, plus extra leaves to garnish


1. Place the lentils in a saucepan with plenty of cold water. Bring to a
boil and boil rapidly for 10 minutes. Reduce the heat, cover, and simmer for 15 minutes, or until tender.

2. Meanwhile, heat a nonstick skillet over medium heat. Add the pine nuts and lightly toast, shaking the skillet frequently, for 3–4 minutes, or until golden brown. Tip into a small bowl and set aside.

3. Heat the oil in a nonstick skillet over medium heat. Add the onion, garlic, and zucchini and cook, stirring frequently, for 8–10 minutes, or until tender and the zucchini have browned slightly. Add the tomatoes and artichoke halves and heat through thoroughly for 5 minutes.

4. Meanwhile, place the couscous in a heatproof bowl. Bring the stock to a boil in a saucepan. Pour over the couscous, cover, and leave for 10 minutes, until the couscous absorbs the stock and becomes tender.

5. Drain the lentils and stir into the couscous. Stir in the torn basil and season well with pepper. Transfer the couscous to a warmed serving dish and spoon over the cooked vegetables. Sprinkle the toasted pine nuts over the top, garnish with basil leaves, and serve immediately.

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