Lentils with Chickpeas and Couscous

Last night I made a long time favorite dinner. Takes about 1/2 hour to make. Lentils with chickpeas and couscous. kind of a moroccan flair. It fits all my ideals - healthy, fast, delicious, and economical. Plus it's vegetarian. We like to top it with chopped dried apricots from my parents' tree, but none of us can decide which is our favorite topping: the mint, the pinenuts or the apricots. You just have to have them all, but when you don't have any, it's still delicious.

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Ingredients: 

1 cup lentils, picked over and rinsed

2 ¾ 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 ½ tsp. ground cumin

1 Tbs. olive oil

1 small onion, finely chopped (about 1 cup)

1 large carrot, diced (about ½ cup)

1 15.5-oz. can chickpeas, rinsed and drained

1 Tbs. chopped fresh mint

¼ cup toasted pine nuts

Instructions: 

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

3. Place salsa, cilantro, tomato paste and cumin in food processor, and purée until smooth.

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

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

Nutrition Information: 

Calories: 

 

373

Protein: 

 

19 g

Total Fat: 

 

8 g

Saturated Fat: 

 

5 g

Carbohydrates: 

 

61 g

Cholesterol: 

 

0 mg

Sodium: 

 

593 mg

Fiber: 

 

11 g

Sugar: 

 

11 g

Yield: 

 

Serves 6