Black Lentil Celery Couscous with Jeweled Fruit

Celery is used twice in this dish: softened in the beginning with a little olive oil, and tossed in at the end for a decisive crunch. You may substitute traditional couscous for the whole wheat and brown or green lentils for the black ones. (The black ones are especially pretty, though.) Recipe reprinted with permission from Ripe: A Fresh, Colorful Approach to Fruits and Vegetables © 2012 by Cheryl Sternman Rule, photography by Paulette Phlipot; Running Press, a member of the Perseus Book Group.

Serves: 6 to 8

• 1⁄2 cup black beluga lentils, picked over and rinsed
• 2 tablespoons olive oil
• 1 small yellow onion, diced
• 1 large carrot, diced (about 1⁄2 cup)
• 4 stalks celery (no leaves), diced (about 2 cups)
• Kosher salt and freshly ground black pepper
• 2⁄3 cup mixed dried fruit (any combination of cranberries, cherries,
  currants, golden raisins, apricots, figs, and/or dates), diced
• 1⁄2 teaspoon turmeric
• 1 cup whole-wheat couscous
• Juice of 1 orange (about 1⁄4 cup, or 60ml)
• 1⁄2 cup pistachios

Place the lentils in a medium saucepan with 1 1⁄2 cups cold water. Bring to a boil. Reduce the heat, cover, and simmer very gently until tender, 15 to 20 minutes. Drain. Transfer to a large serving bowl.

Meanwhile, place a large saucepan over medium heat and add the olive oil, onion, carrot, one-fourth of the celery (1 stalk, about 1⁄2 cup), 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper. Sauté, stirring occasionally, until the vegetables are soft, 10 to 15 minutes.

Add the dried fruit, 1 cup cold water, and the turmeric. Bring to a rolling boil. Stir in the couscous, remove from the heat, and cover for 5 minutes. Fluff with a fork. Drizzle with the orange juice. Scrape into the bowl with the lentils.

Stir in the pistachios and the remaining diced celery. Season with salt and pepper. (You’ll need at least 1⁄4 teaspoon more salt.) Serve hot, warm, or at room temperature.

Tip: May be made up to two days in advance and kept refrigerated. Bring to room temperature before serving.

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Cheryl Sternman Rule is a food writer and the voice behind the popular food blog 5 Second Rule. Learn more about her at CherylSternmanRule.com.

Paulette Phlipot is an award-winning food, travel, and lifestyle photographer. To learn more about her work, visit p3images.com.