Curried lentils over couscous
6
Points®
Total time: 18 min • Prep: 8 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
If you want to make this recipe even lighter simply omit the raisins.
Ingredients
Raisins
½ cup(s)
Water
2 Tbsp
Water
1 cup(s)
Table salt
¾ tsp
Black pepper
¼ tsp, freshly ground
Uncooked whole wheat couscous
¾ cup(s)
Canola oil
1 Tbsp
Onion
1 medium, thinly sliced
Carrots
1 medium, chopped
Celery
1 rib(s), medium, chopped
Fresh ginger
1 Tbsp, fresh, peeled and grated
Garlic
2 clove(s), minced
Curry powder
1 tsp
Tomato
1 medium, chopped
Cooked lentils
15½ oz, one can (rinsed and drained)
Instructions
1
Bring 3⁄4 cup + 2 tablespoons of the water, 1⁄2 teaspoon of the salt, and 1⁄8 teaspoon of the pepper to a boil in a small saucepan. Add the couscous, cover, and remove from the heat. Let stand 5 minutes, then fluff with a fork.
2
Meanwhile, heat the oil in a large nonstick skillet over high heat. Add the onion, carrot, celery, ginger, garlic, and curry powder; cook, stirring frequently, until the vegetables start to soften, about 5 minutes. Add the tomato and cook until just wilted, about 2 minutes. Stir in the lentils, raisins, the remaining 1⁄4 cup water, and the remaining 1⁄4 teaspoon salt and 1⁄8 teaspoon pepper; cook until hot and the water evaporates, about 3 minutes. Serve over the couscous. Yields 1⁄2 cup couscous and 2⁄3 cup lentil mixture per serving.
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