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Ingredients
Couscous with Lentils and Cabbage
- 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)
Rinse the lentils in a colander, drain and then cook about 20 minutes until soft in a pot of boiling salted water.
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.
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.
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.