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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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