Lentils With Chickpeas And Couscous

1. 1

   Bring lentils and 6 cups water to a boil. Reduce to a simmer and cook uncovered 15 minutes, or until lentils are just tender.

2. 2

   Bring 1 1/4 cups broth and raisins to a boil. Stir in coucous, cover and remove from heat.

3. 3

   Place salsa, cilantro, tomato paste and cumin in ffood processor and puree until smooth.

4. 4

   Heat oil in large skillet over medium high heat. Add onion and carrot, and season with salt and pepper. Cook 5 to 6 minutes, or until slightly broned, stirring frequently. Add salsa mixture, remaining 1 1/2 cups broth and chickpeas. Bring to a boil, cover, reduce heat to low and simmer 10 minutes, stirring occasionally.

5. 5

   Drain lentils and add to chickpea sauce. Thin with additional broth if sauce is too thick.

6. 6

   Place coucous in 6 bowls and top with sauce. Sprinkle each serving with mint and pine nuts, and serve.

* Per serving · 4 servings · Values may vary.