Whole wheat cous cous with lentils and borage


  • 300g Alce Nero whole wheat cous cous
  • 200g Alce Nero lentils
  • 300g borage (flowers and leaves)
  • 100g fresh baby spinach for salad
  • 1 clove of garlic
  • 4 shallots
  • 2 large stalks of celery
  • the skin of half an untreated lemon
  • Alce Nero extra-virgin olive oil
  • salt and pepper


Soak the lentils in cold water for around 1 hour. Drain, then cook them in slightly salted water with a clove of garlic. When the lentils are ready, drain them, dress with a tablespoon of oil and the julienne cut curls of lemon and set to one side. Cook the cous cous following the instructions on the packet and leave to cool. Dice the celery into small pieces and the peeled shallots into slices. Heat 5 tablespoons of oil and 10ml of water in a non-stick pan, sauté the shallots and celery, then add the loose borage. Sauté the vegetables for 5 minutes and season with salt.

Stir well with a fork to separate the cous cous grains, then add the lentils, the sautéed vegetables and baby spinach. Season with salt and serve at room temperature.

  • Timing

    60 minutes

  • Complexity


to top