Israeli Couscous With Lentils, Shallots & Toasted Pine Nuts

• 1 tablespoon light olive oil
• 2 shallots, sliced thinly
• 1 teaspoon garlic, finely minced
• 1 cup Israeli coucous
• 1/4 cup red lentils, picked over and rinsed
• 2 cups vegetable stock
• 1/2 teaspoon sea salt
• 1/4 teaspoon pepper
• 1/4 cup pine nuts
• 1/4 cup dried cranberries (optional)
• 1 tablespoon chopped basil (fresh)

1. Heat oil over in small stock pot over medium flame. Saute shallots 3-4 minutes until soft; add garlic and cook 4-5 minutes more.
2. Add couscous and lentils, stirring to coat with shallot and garlic mixture. Cook 3-4 minutes until couscous is lightly toasted.
3. Stir in soup stock and spices. Bring to a boil, then simmer over low flame 12-15 minutes until couscous and lentils are tender.
4. While couscous is cooking, place pine nuts in a small, dry frying pan. Toast over medium heat 3-4 minutes until nuts are browned and oils are released.
5. Allow couscous to cool about 15 minutes. Stir in pine nuts and cranberries, and garnish with chopped basil.

light olive oil, shallots, garlic, coucous, red lentils, vegetable stock, salt, pepper, pine nuts, cranberries, basil

Taken from food52.com/recipes/2523-israeli-couscous-with-lentils-shallots-toasted-pine-nuts (may not work)