• evok Health

Israeli Couscous & Lentils

Cook and Prep Time: 45 minutes

Serves: 4

You Need

· 1 cup French Lentils

· 1 cup Israeli Couscous (or Quinoa for GF alternative)

· 1 White or Yellow Onion, diced

· 2 Bell Peppers (any color), diced

· 2 Carrots, diced

· 1 head Garlic, minced

· 4 cup Vegetable Broth or Water

· 1 tbsp. Dried Thyme Leaves

· Salt, to taste

· Black Pepper, to taste

· 1 tbsp. Olive Oil

For the Dressing:

· 3 tbsp. Olive Oil

· 1 ½ tbsp. Red Wine Vinegar

· 1 cup Parsley, copped finely

· 1/3 cup Kalamata Olives, chopped

· 1 cup Cherry Tomatoes, halved

· Salt, to taste

· Black Pepper, to taste


1. Rinse and chop the produce accordingly. Soak lentils for 8 hours (or overnight), then rinse and drain them.

2. In a pot, add olive oil and set to medium heat. Once hot, add peppers carrots, onion, and garlic. Stirring frequently to avoid burning. Cook for 4-5 minutes, until onion has softened. Add soaked lentils, couscous, vegetable broth, thyme leaves, and season with salt and pepper.

3. Bring pot to a boil, then reduce heat to a simmer, and cover. Cook for 20 minutes or until water has evaporated.

4. Meanwhile, take all the dressing ingredients and toss them together in a bowl.

5. In a separate, larger bowl, add the couscous-lentil mixture, and allow it to cool to room temperature.

6. Once cooled, add tomato-olive mixture, and toss to combine. Enjoy!


© 2019 by The Art of Eating Podcast and əvōk health. All rights reserved.

  • Black Instagram Icon
  • Black SoundCloud Icon