Event: Moroco (21 July 2018)
Made By: Kevin Prest
Ingredients (6 people):
- 1 cup puy lentils
- Water
- Salt
- 1 2/3 cup vegetable
brothstock - 2 cups instant couscous
- 1/2 tsp turmeric spice
- Olive oil
- 8 oz mushrooms, cleaned and sliced
- 1 small red onion, chopped
- 3 garlic cloves, chopped
- 1 1/2 tsp ground cinnamon
- 1 tsp sweet paprika
- 1/2 tsp ground green cardamom
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp freshly ground black pepper
- 2 tbsp pomegranate molasses
- Juice of 1/2 lemon
- 1 bunch fresh parsley, stems removed, chopped
- 1 bunch fresh mint (about 30 mint leaves), stems removed, chopped
- 5-6
scallions, spring onions, tops trimmed, chopped (both white and green parts) - Seeds (arils) of 1 large pomegranate, more for garnish
- 10 Medjool dates, pitted, chopped (figs or dried apricots would work here as well)
- 1 cup gold raisins
- 1/2 cup EACH shelled chopped pistachios, chopped walnuts, toasted pine nuts, more for
- garnish
Method:
- Wash the lentils under cold running water. Drain.
- Cook the Lentils.
- Place the lentils in a saucepan and add 3 cups of water.
- Bring to a boil, then reduce to simmer for 30 minutes until the lentils cook through (they should absorb all the water).
- Add a pinch of salt and remove from heat.
- While the lentils are cooking, make the couscous.
- In a saucepan, bring the vegetable
brothstock to a boil. - Remove from heat then stir in couscous, turmeric, pinch of salt, 1/2 tbsp olive oil.
- Cover and let sit 5 minutes to finish cooking.
- Fluff with a fork and give it a try. If needed, stir in just a little more boiled vegetable
brothstock. - Make the mushrooms.
- In a large cast iron skillet, heat 2 tbsp olive oil.
- Add the mushrooms.
- Cook for 4 minutes on high, tossing occasionally, until the mushrooms begin to gain color.
- Reduce heat to medium-high, and stir the onions and garlic and cook a couple more minutes.
- Now put everything together.
- In the same skillet, add in the cooked lentils and couscous.
- Add salt, cinnamon, paprika, cardamom, coriander, and black pepper.
- Mix the pomegranate molasses and lemon juice with 1 tbsp olive oil, and add the liquid to the skillet with the couscous and lentil mixture.
- Toss to combine.
- Cook on medium, stirring regularly until warmed through.
- Remove from the heat and add the remaining ingredients.
- You can transfer to a larger mixing bowl, and using a large wooden spoon, mix to combine.
- Transfer the couscous to a serving platter and garnish with more pomegranate seeds and nuts.
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