Couscous with Lentils and Cabbage

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Couscous with Lentils and Cabbage
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in

Ingredients

for
4
Ingredients
150 grams red or yellow Lentils
200 grams Couscous (Instant)
350 milliliters Vegetable broth
1 chili pepper
50 grams raisins
3 Tbsps lemon juice
2 Tbsps olive oil
salt
freshly ground peppers
½ tsp Curry powder
250 grams Napa cabbage
2 Tbsps Canola oil
chili peppers (for garnish)
4 slices lemons (for garnish)
How healthy are the main ingredients?
Napa cabbageLentilraisinslemonolive oilsalt

Preparation steps

1.

Rinse the lentils in a colander, drain and then cook about 20 minutes until soft in a pot of boiling salted  water.

2.

Ina  saucepan, bring the broth to a boil. Remove from the heat, stir in the couscous, cover and let stand until the liquid ahs been absorbed and the couscous is tender, about 10 minutes.

3.

Drain the lentils well. Rinse the chile, slit lengthwise, remove the seeds and white ribs and finely chop. Loosen the couscous with a fork and mix with the lentils and raisins. Stir in 2 tablespoons of lemon juice, olive oil, curry powder and the chile and season with salt and pepper.

4.

Rinse the cabbage and cut into strips. Heat the canola oil in a skillet and saute the cabbage briefly until crisp. Season with salt and pepper and drizzle with the remaining lemon juice. Divide the cabbage among bowls and top with the couscous. Garnish with chile peppers and lemon slices.

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