Lentils With Chickpeas and Couscous

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.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 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) jar  chunky 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 1/2ounce) can chickpeas, rinsed and drained
• 1  tablespoon  chopped of fresh mint
• 1⁄4 cup  toasted pine nuts

Directions

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 coucous, cover and remove from heat.
3. Place salsa, cilantro, tomato paste and cumin in ffood processor and puree 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 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.
5. Drain lentils and add to chickpea sauce. Thin with additional broth if sauce is too thick.
6. Place coucous in 6 bowls and top with sauce. Sprinkle each serving with mint and pine nuts, and serve.