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!