Moroccan Lentils and Cous Cous

(from desert.rose32’s recipe box)

Categories: sides


  • 1 cup lentils, uncooked
  • 4 garlic cloves, crushed
  • 1 teaspoon cumin, ground
  • 1⁄2 teaspoon salt
  • 1⁄8 teaspoon pepper
  • 1⁄16 teaspoon ground cinnamon
  • 1 bay leaf
  • 3 cups water
  • 2 teaspoons vegetable oil
  • 2 cups onions, cut in thin slices
  • 1⁄2 cup couscous, uncooked


  1. Place the lentils in a medium saucepan.

  2. Add garlic, spices, and 3 cups of water. Bring to a boil over medium heat, stirring occasionally.

  3. Reduce heat to low, cover, and simmer 40 minutes, stirring once halfway through cooking time.

  4. While lentils are cooking, bring 1 cup of water to a boil in a small saucepan.

  5. Remove from heat, stir in couscous, cover, and set aside for 15 minutes.

  6. Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring frequently, until onion is nicely browned, about 10 minutes.

  7. Add lentils to skillet and mix well.

  8. Remove and discard bay leaf. Serve lentils over couscous.

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