Recipe: Couscous with Lentils and Crispy Onion Rings

COUSCOUS WITH LENTILS AND CRISPY ONION RINGS

"I have adapted this dish from a popular Middle Eastern lentil and rice pilaf called mujjadarah. Serve it hot or at room temperature."

3 large onions, divided use
4 tablespoons olive oil, divided use
1 1/2 cups water
1/4 cup green, du Puy French lentils, rinsed and drained
1 bay leaf
1/2 cup uncooked couscous
1/2 cup plus 3 tablespoons beef broth
3/4 teaspoon salt
1 tablespoon flour
Vegetable oil (for frying)
Freshly ground pepper (to taste)

Cut 1 of the onions into 1/4-inch-thick slices. Separate the slices into rings. Set aside on paper towels to dry. Finely dice the 2 remaining onions.

TO PREPARE THE LENTILS:
In a large skillet over medium heat, heat 2 tablespoons of the olive oil. Cook the diced onions, stirring occasionally, until they turn a deep, caramel color, 40 to 45 minutes. Set aside.

Meanwhile, in a medium saucepan, combine the 1 1/2 cup water, lentils, and bay leaf. Cover, and cook over medium heat until the lentils are tender, 15 to 20 minutes. Discard the bay leaf. Drain and set aside.

TO PREPARE THE COUSCOUS:
In another medium saucepan over medium heat, warm the remaining 2 tablespoons olive oil. Add the couscous. Cook, stirring, until it gives off a pleasant, toasted aroma, 2 to 3 minutes.

Add the broth and 1/2 teaspoon of the salt. Stir once. Remove from the heat. Cover and let stand until the couscous is tender, 12 to 15 minutes.

TO PREPARE THE ONIONS:
In a plastic bag, combine the sliced onions with the flour. Shake to coat.

In a medium saucepan or deep-fat fryer, heat the vegetable oil to the smoking stage. Fry the rings until they turn crispy and golden brown, 1 1/2 to 2 minutes. Using a slotted spoon, transfer to a plate lined with paper towels to drain. Set aside.

TO FINISH AND SERVE:
Add the lentils and the couscous to the diced onions in the skillet. Season with the remaining salt and the pepper. Stir to blend. Cook until heated through. Transfer to a warm serving platter. Top with the crispy onion rings, and serve.

Makes 4 servings
Source: Couscous by Kitty Morse