Friday, August 22, 2014

Spiced Couscous and Lentil Pilaf with Raisins

As I don't fancy spending hours over a heated stove in the middle of summer, but still want something cooked, 15 minutes at most is ideal. In a large pot, cook plain couscous as you would normally. In a large skillet, fry garlic, 1/2 an onion, 1/2  a green or red bell pepper, and the following right before the end of the veggies browning: coriander seeds, cumin seeds, paprika, chili, etc. (I crushed my spices in a mortar and pestal first...). To the spiced fried veggies, add 2 chopped fresh tomatoes, a cup of cooked lentils, a handful of raisins, and stew everything down until there's very little liquid left in the pan.  Add the couscous right before the end so it doesn't overcook. Take the pan off the heat, stir in chopped walnuts, fresh chopped parsley, salt and pepper. This one got the older brother's seal of approval, so we know it's not sissy food.

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