Lentils with Chickpeas and Couscous Recipe

Name: Lentils with Chickpeas and Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup lentils, picked over and rinsed; 2 3/4 cups low-sodium vegetable broth, divided; ⅓ cup raisins; 1 cup whole-wheat couscous; 1 12-oz. jar chunky medium salsa or picante sauce; 1 cup chopped cilantro; 3 Tbs. tomato paste; 1 1/2 tsp. ground cumin; 1 Tbs. olive oil; 1 small onion, finely chopped (about 1 cup); 1 large carrot, diced (about 1/2 cup); 1 15.5-oz. can chickpeas, rinsed and drained; 1 Tbs. chopped fresh mint; 1/4 cup toasted pine nuts

Servings: persons

1 cup lentils, picked over and rinsed
2 3/4 cups low-sodium vegetable broth, divided
⅓ cup raisins
1 cup whole-wheat couscous
1 12-oz. jar chunky medium salsa or picante sauce
1 cup chopped cilantro
3 Tbs. tomato paste
1 1/2 tsp. ground cumin
1 Tbs. olive oil
1 small onion, finely chopped (about 1 cup)
1 large carrot, diced (about 1/2 cup)
1 15.5-oz. can chickpeas, rinsed and drained
1 Tbs. chopped fresh mint
1/4 cup toasted pine nuts

1
Bring lentils and 6 cups water to a boil.
2
Reduce to a simmer and cook uncovered 15 minutes, or until lentils are just tender.
3
Bring 1 1/4 cups broth and raisins to a boil.
4
Stir in couscous, cover, and remove from heat.
5
Place salsa, cilantro, tomato paste and cumin in food processor, and puree until smooth.
6
Heat oil in large skillet over medium-high heat.
7
Add onion and carrot, and season with salt and pepper.
8
Cook 5 to 6 minutes, or until slightly browned, stirring frequently.
9
Add salsa mixture, remaining 1 1/2 cups broth and chickpeas.
10
Bring to a boil, cover, reduce heat to low and simmer 10 minutes, stirring occasionally.
11
Drain lentils and add to chickpea sauce.
12
Thin with additional broth if sauce is too thick.
13
Place couscous in 6 bowls and top with sauce.
14
Sprinkle each serving with mint and pine nuts, and serve.

479

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup lentils, picked over and rinsed, 2 3/4 cups low-sodium vegetable broth, divided, ⅓ cup raisins, 1 cup whole-wheat couscous, and more.

Yes, Lentils with Chickpeas and Couscous falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lentils with Chickpeas and Couscous

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