Lentil and Raisin Couscous
“This recipe for couscous with lentils and raisins is fresh and aromatic, thanks to the added zing from the lemon, cinnamon, and cumin. Why not try it out?”
1 small jar
Combine 1 cup water with a little salt and 3 tablespoons olive oil in a pan and bring to a boil. Just before the water comes to a boil, add the cup of couscous and turn off the heat. Let stand until until the couscous absorbs the liquid, stirring from time to time.
Mince the onion and set aside for later.
Carefully rinse the equivalent of 5 heaping tablespoons of lentils and set aside for later.
Grate the zest of the lemon. Halve the lemon and squeeze the juice of one half.
In a bowl, combine the couscous, minced onion, washed lentils, lemon zest, and raisins. Optionally, you can also add a handful of dried blueberries. Mix well.
In a glass or bowl, mix the lemon juice with a generous drizzle of olive oil and a little salt. Stir well and drizzle the dressing over the dish. Stir so that all the dressing is infused into all the ingredients.
Finally, add the cinnamon and cumin. Stir and serve straight to the table. Your meal is now ready to enjoy!
Tips & Tricks
You can also add a handful of minced mint and sprinkle over the plate.