Categories: sides
Ingredients
- 1 cup lentils, uncooked
- 4 garlic cloves, crushed
- 1 teaspoon cumin, ground
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
- 1⁄16 teaspoon ground cinnamon
- 1 bay leaf
- 3 cups water
- 2 teaspoons vegetable oil
- 2 cups onions, cut in thin slices
- 1⁄2 cup couscous, uncooked
Directions
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Place the lentils in a medium saucepan.
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Add garlic, spices, and 3 cups of water. Bring to a boil over medium heat, stirring occasionally.
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Reduce heat to low, cover, and simmer 40 minutes, stirring once halfway through cooking time.
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While lentils are cooking, bring 1 cup of water to a boil in a small saucepan.
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Remove from heat, stir in couscous, cover, and set aside for 15 minutes.
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Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring frequently, until onion is nicely browned, about 10 minutes.
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Add lentils to skillet and mix well.
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Remove and discard bay leaf. Serve lentils over couscous.