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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This superb North African favorite with the combination of aromatic spices and crisp brown onion adding a real spark to the subtle flavors of the lentils and couscous. Ingredients:
1 cup lentils, uncooked |
4 garlic, gloves crushed |
1 teaspoon ground cumin |
1/16 teaspoon ground cinnamon |
1/8 teaspoon pepper |
1 bay leaf |
3 cups water |
2 teaspoons vegetable oil |
2 cups onions, cut vertically into very thin slivers |
1 cup water |
1/2 cup couscous, uncooked |
Directions:
1. Place the lentils in a medium saucepan. Add garlic, spices and 3 cups of water. Bring to a boil over medium heat, stirring occasionally. Reduce heat to low, cover and simmer for 40 minutes, stirring once halfway through cooking time.
2. While lentils are cooking, bring the 1 cup of water to a boil in a small saucepan. Remove from heat, stir in couscous, cover, and set aside for 15 minutes.
3. Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring frequently, until onion is nicely browned, about 10 minutes.
4. Add lentils to skillet and mix well. Remove and discard bay leaf.
5. Serve lentils over couscous.
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