Herbed Lentils With Couscous

1. 1

   Combine the lentils and water in a medium saucepan, bring to a boil. Reduce the heat and simmer for 15 or 20 minutes or until tender. Drain and set aside.

2. 2

   While the lentils are cooking, cook the couscous according to package directions, but omit the fat and use 1/2 teaspoon of the salt and 1/4 teaspoon of the cayenne instead of the seasoning called for.

3. 3

   Heat the oil in a large nonstick skillet over medium heat. Add the onion, ginger , and cumin: cook, stirring occasionally, until the onion is softened, about 5 minutes.

4. 4

   Stir in the tomatoes, raisins, coriander and the remaining 1/2 of teaspoon salt and 1/2 teaspooon of cayenne. Cook stirring occasionally, until the tomatoes are softened, about 4 minutes.

5. 5

   Stir in the lentils., cilantro and lime juice.

6. 6

   To serve, place the couscous on a large platter and top evenly with the lentil mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.