Black Lentil Celery Couscous with Jeweled Fruit

This delicious grain dish, studded with celery, black lentils, cranberries, and pistachios,  is as welcome for everyday meals as it is for the holiday table. 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.

Black Lentil Celery Couscous with Jeweled Fruit

This colorful couscous dish, studded with black lentils and dried fruit is easy enough for everyday meals, and makes a lovely winter holiday side dish as well.

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Course: Grain and legume pilaf

Cuisine: Healthy / holiday

Diet: Vegan, Vegetarian

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings: 6 to 8

Author: Veg Kitchen

Ingredients

• 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 shelled pistachios

Instructions

• 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 ½ cups cold water, and the turmeric. Bring to a rolling boil. Stir in the couscous, return to a simmer, then remove from the heat and drizzle with the orange juice.
• Cover for 5 minutes. Fluff with a fork. 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.

Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

• Explore other hearty, healthy grain dishes.
• Here are more recipes for Lentils and Peas.
  
• Here are more recipes to help you enjoy a Vegetarian and Vegan Friendly Thanksgiving.
• Explore A Colorful Vegan Christmas  for a complete listing of holiday dinner recipes, menus, and desserts.

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.

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!