Prep 30 mins
Cook 30 mins
Kids love coucous, and combining it with lentils and chickpeas is a good way to pack protein into this entree. Coucous can be messy to eat and to clean up, but here the sauce cuts down on stray grains.
- 1 cup lentils, picked over and rinsed
- 2 3⁄4 cups low sodium vegetable broth, divided
- 1⁄3 cup raisins
- 1 cup whole wheat couscous
- 1 (12 ounce) jarchunky medium salsa or 1 (12 ounce) jar picante sauce
- 1 cup chopped cilantro
- 3 tablespoons tomato paste
- 1 1⁄2 teaspoons ground cumin
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 large carrot, diced
- 1 (15 1/2 ounce) can chickpeas, rinsed and drained
- 1 tablespoon chopped of fresh mint
- 1⁄4 cup toasted pine nuts
- Bring lentils and 6 cups water to a boil. Reduce to a simmer and cook uncovered 15 minutes, or until lentils are just tender.
- Bring 1 1/4 cups broth and raisins to a boil. Stir in coucous, cover and remove from heat.
- Place salsa, cilantro, tomato paste and cumin in ffood processor and puree until smooth.
- 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 broned, 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.
- Drain lentils and add to chickpea sauce. Thin with additional broth if sauce is too thick.
- Place coucous in 6 bowls and top with sauce. Sprinkle each serving with mint and pine nuts, and serve.
Very yummy and satisfying.