Careme

Instructions

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1. 1.

   Peel and thinly slice 1 small yellow onion (about 6 ounces). Peel and mince 3 garlic cloves.

2. 2.

   Rinse 1/2 cup dry green lentils and place in a saucepan with 2 cups water and 1/4 teaspoon fine sea salt. Bring to a boil, then simmer gently, partially covered, for 25–35 minutes, until tender but intact. Add a splash of water if needed to keep them submerged; drain any excess when done.

3. 3.

   While the lentils simmer, cut 1 pound heirloom tomatoes into bite-size wedges. Chop 1/4 bunch Italian parsley to yield about 1/4 cup. Zest and juice 1 lemon, reserving 1 teaspoon zest and 2 tablespoons juice for this recipe.

4. 4.

   Heat 1 tablespoon olive oil in a skillet over medium heat. Add the sliced onion and 1/4 teaspoon fine sea salt. Cook for 10–12 minutes, stirring occasionally, until softened and golden at the edges. Add the minced garlic, 1 teaspoon ground cumin and 1/4 teaspoon black pepper; stir for 1 minute. Remove from the heat.

5. 5.

   In a small saucepan, bring 3/4 cup water and 1/8 teaspoon fine sea salt to a boil. Stir in 1/2 cup couscous, cover and remove from the heat. Let stand for 5 minutes, then fluff with a fork.

6. 6.

   About 5 minutes before serving, gently toss the prepared tomatoes with the following:

   • 1 tablespoon olive oil
   • 2 tablespoons reserved lemon juice
   • 3/4 teaspoon fine sea salt
   • The prepared 1/4 cup chopped parsley

   Let stand briefly so the tomatoes release a little dressing.

7. 7.

   Fold the drained lentils into the onion mixture with 1 teaspoon reserved lemon zest. Warm over low heat for 1–2 minutes if needed. Divide the couscous between two shallow bowls, spoon the lentils alongside and finish with the tomato salad and its juices.

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