Mujadara, also known as Majadara, is a Middle Eastern dish traditionally made with lentils, rice, and caramelized onions. This variation with Israeli couscous, otherwise known as Ptitim, adds a different texture to the dish while maintaining the delicious flavors of Mujadara.
Ingredients
Servings 8
- ½ cup green/brown lentils
- 2 cups water 480ml
- 1 ¼ cups Israeli couscous 230 grams
- 1 ¾ cups boiling water or boiling vegetable broth 400ml
- 1 large onion finely chopped
- 4 tablespoons olive oil divided (60ml)
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon turmeric
- ¼ teaspoon ground cinnamon
- ½ teaspoon salt or more to taste
Nutritional Facts
Nutrition Facts
Israeli Couscous (Ptitim) Mujadara
Amount per Serving
Calories
213
% Daily Value*
Fat
7
g
11
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Sodium
156
mg
7
%
Potassium
195
mg
6
%
Carbohydrates
30
g
10
%
Fiber
5
g
21
%
Sugar
1
g
1
%
Protein
7
g
14
%
Vitamin A
8
IU
0
%
Vitamin C
2
mg
2
%
Calcium
23
mg
2
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
Cook lentils:
- Rinse the lentils under cold water and remove any debris.
- In a medium-sized pot, combine the lentils with 2 cups of water. Bring to a boil, then cover, reduce the heat, and let them simmer for about 15-20 minutes or until the lentils are tender but not mushy. Drain any excess liquid.
Cook Israeli Couscous:
- In a saucepan over medium heat, add two tablespoons of olive oil.
- Toast the couscous in the saucepan for a few minutes until it becomes lightly golden.
- Carefully! Pour in the boiling water or vegetable broth and add a pinch of salt. Bring it to a boil.
- Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for about 10-12 minutes or until the couscous is tender and has absorbed the liquid. Turn off the heat and refrain from opening the lid for 10 minutes.
- Fluff the couscous with a fork to separate the grains.
Caramelize onion:
- While the lentils and couscous are cooking, heat two tablespoons of olive oil in a large skillet over medium heat.
- Add the chopped onion, cumin, garlic powder, turmeric, cinnamon, and ½ teaspoon salt. Cook, stirring occasionally, until the onion is caramelized and golden brown. This may take about 10-15 minutes.
Serve:
- Once the lentils and couscous are cooked, combine them in a large bowl and mix well.
- Gently fold in the caramelized onions and serve warm or at room temperature.
May you freeze leftovers?
Sure, it will freeze well.