Yes, I’m back with yet another recipe. Honestly real life has been kicking my butt lately and this is the best I’ve got to offer for the time being.
Before we get started: In between feeding myself, one of the things that’s been most prominent on my mind is the upcoming U.S. election. It’s absolutely crucial that we all exercise our right to vote, and do so responsibly. For all kinds of info and resources, check out this post.
Now on to the food! The inspiration here was simple: I had ingredients I needed to use. Specifically, fresh organic tomatoes and cucumber from my best friend’s garden. I’ve also been trying to eat more lentils since they’re a great source of iron. Disclaimer: I was 100% winging it with this recipe and honestly didn’t even measure much of it. The good news is it’s a really forgiving recipe, so no need to fret about being exact.
- 1.5 cups diced tomatoes
- 1 cup diced cucumber
- 1/2 cup green lentils*
- 1 cup couscous* (I had envisioned making this with pearl (Israeli) couscous, but the store was out so I used Moroccan couscous. I think both would work great!)
- Juice of 1 lemon
- Feta cheese (I think I used 1/4 cup, but it’s really as much as you want)
- Bay leaf (optional)
- Olive oil
- Ground allspice
- Garlic powder
- Salt & pepper to taste
* These measurements are for how much it is before cooking it! Both will enlarge once cooked
- Dice your cucumber and tomatoes, and set aside. (Pro tip: If your cucumbers are at all bitter, cut off the ends and rub it in a circle on the portion you just cut it away from. A white foamy liquid will seep out, which has most of the bitterness. Wipe or rinse that off and you’re good to go!)
- Rinse the lentils thoroughly in cold water (this helps prevent them from making you feel bloated), then add the 1/2 cup of lentils to a small pot with 1 cup of water.
- This is where you can add the optional bay leaf if you want! (I think it helps the flavor, but it’s no big if you don’t have it or forget.)
- Bring lentils and water (and if using, bay leaf) to a boil, stirring occasionally. Once it reaches a boil, cover and reduce heat to a low simmer for 15-20 minutes. (Pro tip: The best way to know when the lentils are done is to try one. Better to have them be a little firm than to get mushy and mealy.)
- In another small pot, boil 1 cup water and add a splash of olive oil (about 1tsp.) and a dash of salt.
- Stir in the couscous, remove from the heat, and cover.
- Let stand for about 5 minutes, then fluff (aka gently stir with a fork or spoon).
- Move couscous into a large bowl, and mix in another tsp. or so of olive oil (to help it from clumping).
- Strain lentils and rinse with cold water.
- Mix lentils, then diced veggies into couscous.
- Stir in lemon juice, then salt, pepper, a dash of garlic powder and about 1/4tsp. of allspice. (Pro tip: Go easy on the garlic powder, be liberal with the allspice. It’s the magic ingredient here.) Top or mix in as much feta as desired.
- Serve and enjoy!
Costs about $8, makes about 6 servings (more if you’re only having it as a side dish and not a main course).
As always, the cost estimate is rough, especially depending on how inexpensively you can source the product (in my case, free). Also I’d intended to serve this cold, but the first time because the couscous was warm it was a bit warm and really nice that way as well! I’ve been keeping the leftovers in the fridge and eating it as an easy cold lunch.
What else would you like to see on the blog? Let me know in a comment below or on Twitter @ohgrowup. Thanks for reading, and good luck adulting!
P.S. Go vote!