Persian Eggs With Lentils And Couscous Recipe

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The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Persian eggs with lentils and couscous Recipe. Enjoy quick and easy Middle Eastern food recipes and learn how to make Persian eggs with lentils and couscous.

Chill out with a Persian eggs and lentils salad that takes the heat out of the summertime kitchen.

To Prep 0:25
To Cook 0:12


1 cup couscous
1 cup boiling water
400g can lentils, drained, rinsed
2 large tomatoes, chopped
1/2 red onion, very thinly sliced
1 teaspoon sumac
1/2 cup torn fresh mint leaves
180g tub Persian feta, drained, reserving 2 tablespoons oil
2 teaspoons white vinegar
4 eggs
Lemon wedges, to serve


Step 1 Place couscous in a large heatproof bowl. Add boiling water. Cover. Set aside for 5 minutes or until liquid has absorbed. Using a fork, fluff couscous to separate grains. Stir in lentils and tomato. Season with salt and pepper.

Step 2 Combine onion and half the sumac in a small bowl. Add mint and reserved feta oil. Season with salt and pepper. Toss gently to combine.

Step 3 Pour cold water into a large saucepan until 8cm deep. Add vinegar. Bring to the boil over medium heat. Reduce heat to low (water should still be simmering around the edge). Crack 1 egg into a shallow bowl. Using a wooden spoon, stir water to create a whirlpool. Tip egg into water. Cook for 2 to 3 minutes or until just set. Using a slotted spoon, transfer egg to a plate. Cover to keep warm. Repeat with remaining eggs.

Step 4 Divide couscous mixture between bowls. Top with eggs and mint mixture. Crumble over feta and sprinkle with remaining sumac. Serve with lemon wedges.


Christmas leftover tip: Add 150g chopped leftover leg ham with the lentils in step 1.


Energy 2352kJ
Fat saturated 7.80g
Fat Total 30.60g
Carbohydrate sugars g
Carbohydrate Total 47.00g
Dietary Fibre 4.00g
Protein 21.70g
Cholesterol 190.00mg
Sodium 490.00mg

All nutrition values are per serve.

Super Food Ideas – December 2011 , Page 27
Recipe by Gemma Luongo

Photography by Mark O’Meara

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