Pearl Couscous With Lentils, Carrots, Spinach, And Corn

• 1 tablespoon sesame oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 cup canned lentils, drained and rinsed
• 1 cup diced carrots
• 3/4 cup corn kernels
• 2 tablespoons dry white wine
• 2 tablespoons chicken broth
• 2 cups chicken broth
• 1/4 cup dry white wine
• 1 (10 ounce) box pearl (Israeli) couscous
• 2 tablespoons chicken broth
• 2 tablespoons dry white wine
• 2 cups baby spinach leaves, stems removed
• 1 1/2 tablespoons lemon juice, or to taste
• 1 teaspoon ground black pepper, or to taste

1. Heat sesame oil in a large skillet over medium heat; cook and stir onion until it turns translucent, about 5 minutes. Stir in garlic and cook until garlic starts to brown, about 5 to 8 more minutes. Mix in the lentils and cook 3 to 4 minutes to blend flavors, stirring lightly. Stir carrots and corn kernels into the mixture. Reduce heat to low. Pour in 2 tablespoons white wine and 2 tablespoons chicken broth; let the mixture simmer, stirring occasionally.
2. Bring 2 cups chicken broth and 1/4 cup white wine to a boil in a saucepan; stir in couscous and reduce heat to low. Simmer couscous until the liquid has been absorbed and the couscous pearls are tender, about 8 minutes.
3. Stir 2 more tablespoons each of chicken broth and white wine into lentil mixture and lightly toss baby spinach leaves into the vegetables in the skillet until wilted, about 5 minutes.
4. Transfer cooked couscous to a serving bowl and gently stir the spinach-lentil mixture into couscous until thoroughly combined. Drizzle with lemon juice, sprinkle with black pepper, and lightly stir again.

sesame oil, onion, garlic, canned lentils, carrots, corn kernels, white wine, chicken broth, chicken broth, white wine, pearl, chicken broth, white wine, baby spinach leaves, lemon juice, ground black pepper

Taken from www.allrecipes.com/recipe/228984/pearl-couscous-with-lentils-carrots-spinach-and-corn/ (may not work)