Couscous with lentils, borage and nettles is a tasty and fragrant lemon-flavored vegetarian dish, very easy and quick to make. Borage and nettle are two v …
Couscous with lentils, borage and nettles is a tasty and fragrant lemon-flavored vegetarian dish, very easy and quick to make. Borage and nettle are two spontaneous vegetables that, besides being healthy for our well-being, are also tasty!
Couscous with lentils, borage and nettles is a tasty and fragrant lemon-flavored vegetarian dish, very easy and quick to make. Borage and nettle are two spontaneous vegetables that, besides being healthy for our well-being, are also tasty!
Nature offers us precious resources, which we often do not know, to prepare unusual but tasty, nutritious and healthy recipes. Among the endless edible wild herbs, nettles and borage are among the best known in the kitchen and give us rustic, unique and unparalleled flavors. The Couscous with lentils, borage and salt & pepper nettles it is a proof! It is a simple and inexpensive dish of great choreographic effect, thanks to the beautiful purple flowers of borage that stand out on the plate.
The couscous with lentils, borage and nettles it has strong but well balanced flavors, the delicate but pungent one of nettle contrasts with the more bitter one of borage, all tasteless with a grating of lemon peel
Like all recipes with many vegetables, even for the couscous with lentils, borage and nettles you have to waste some time to clean them and cut the vegetables but then the cooking will be fast and the taste so delicious that it will reward you for the effort and time spent in the kitchen!
The couscous with lentils, borage and salt & pepper nettles it is a hymn to spring and the scents of the Mediterranean: a special dish that you cannot miss and your vegan friends will surprise you at the table!
How to prepare couscous with lentils, borage and nettles
1) Prepare the ingredients. Cook the quick-cooking couscous as indicated on the package. When the grains are well swollen, grind the couscous with a fork and keep aside and let it cool. Set aside the flower tops of the borage to add the fresh flowers directly to the plate when it is ready.
3) Lava nettles is borage, cut them into small pieces and make them jump cooking pan With the'pink garlic crushed and 2-3 tablespoons of extra virgin olive oil for 5-6 minutes, adding some water if necessary. Join the small lentils (or of Castelluccio) boil, rule of salt and of pepper and let it flavor for a few moments. Remove the garlic, remove the vegetables from the heat and keep them aside.
2) Complete and serve couscous with lentils. In another fairly large non-stick pan, heat 1 tablespoon of extra virgin olive oil. Then pour the couscous, Mix 1 minute and then add the herbs with the lentils. Leave to flavor for 2 minutes then serve the couscous with lentils, borage and nettles warm or warm, garnishing it with a drizzle of raw oil, with borage flowers and with untreated lemon peel julienne cut.
Tips
1) Borage is not stinging like nettle, but it is still annoying to handle it without gloves because it is covered everywhere with a thorny hair. Salt and pepper therefore, you are advised to use rubber kitchen gloves at every stage of processing both herbs, harvesting, washing, cleaning and cutting. Then, locate your herbs and collect a nice envelope of each. Isolate the leaves from the stems, wash them well and then dry them using a salad centrifuge.
2) For the couscous with lentils, borage and nettles, Salt & Pepper preferred to use small lentils already boiled. Nothing, however, forbids you to use for example half classic and half red lentils, or use only one type of the latter. If you use both, less lexical, the red ones take a lot less than the others.
3) For cooking vegetables, remember to use one large pan because at the beginning the herbs will be very voluminous, then they will wither slowly with cooking.
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