Moroccan Lentils with Couscous

The Japanese kombu seaweed marks this recipe is having some connection to a health-food store. It is an essential ingredient in making miso soup, and they say that it adds to the flavor of the sauce and makes the beans more digestible. I find it to be just as good when cooked with regular brown lentils and no kombu at all, so don’t sweat it.

1 cup French green lentils
3 cups water
1 piece dried kombu seaweed (kelp), approximately 3 inches long
1 tablespoon olive oil
1 large onion, finely chopped
4 cloves garlic, minced
¾ teaspoon salt
1 ½ teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon black pepper
1 tablespoon lemon juice
half bunch parsley, finely chopped

½ cups couscous

Sort and rinse lentils, drain. Combine with water and kelp in saucepan and bring to a boil. Reduce heat and simmer, covered, 1 hour. If needed, add more water to maintain a thick, sauce-like consistency.

Heat oil in large skillet; add onion, garlic, and ¼ teaspoon salt. Sauté 5 min. or until onions are translucent. Add lentils to onions and garlic. Stir in remaining salt and spices. Simmer for another 15 min., stirring occasionally. Prepare couscous according to package directions. Just before serving stir lemon juice and parsley into lentils. Thin the sauce with water if necessary and adjust seasonings with salt and pepper. To serve, ladle ¾ cups sauce over 2/3 cup couscous.


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