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Receta Israeli couscous with lentils and red wine vinaigrette
by Hannah Wong

Israeli couscous with lentils and red wine vinaigrette

A simple, nutritious, cheap but not cheap-tasting meal that can be eaten hot, cold, or any temperature in between.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 4

Va Bien Con: pork chops, chicken

Ingredientes

  • 8 oz. Israeli couscous
  • 15 oz. can lentils, drained (black beans would also work well)
  • 1/2 medium onion, diced
  • 2 cloves of garlic, minced
  • olive oil
  • 1 teaspoon salt and freshly-ground pepper to taste
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dijon mustard

Direcciones

  1. Saute the garlic and onion in olive oil until the onion is tender.
  2. Add the couscous and stir around to coat in oil.
  3. Add water (about the same volume as couscous, maybe a little more), red wine vinegar, mustard, at least a teaspoon of salt, and pepper. Bring to a boil, then cover pot and let simmer for 5 to 7 minutes, or until couscous has absorbed liquid and is tender. Add a bit more water if couscous dries out before it cooks.
  4. Toss into a bowl and adjust seasonings if necessary.
  5. Top with baked kale chips before serving.