Lentils with Chickpeas and Couscous

Lentils with Chickpeas and Couscous (Adapted from Veg Times)

1 cup green French lentils, rinsed
6 cups water
2 3/4 cups vegetable broth, divided
1/3 cup golden raisins
1 cup whole-wheat couscous
12 ounces chipotle salsa (or your favorite kind, spicy or not)
1 cup chopped cilantro
3 tablespoons tomato paste
1 1/2 teaspoons ground cumin
1 tablespoon olive oil
3/4 cup chopped onion
1/2 cup diced carrots
15.5 ounce can chickpeas, rinsed and drained
1 tablespoon chopped fresh mint
1/4 cup toasted pine nuts

In a large saucepan, bring lentils and 6 cups water to a boil. Reduce heat to a simmer and cook, uncovered, until lentils are just tender - about 15 minutes.

In a medium saucepan, bring 1 1/4 cups broth and golden raisins to a boil. In a steady stream, stir in couscous - cover and remove from the heat.

Add salsa, cilantro, tomato paste and cumin to a food processor - process until smooth.

In a large skillet, heat oil over medium-high. Add onion and carrots - season to taste with salt and fresh ground pepper. Cook until lightly browned, about 4-6 minutes. Stir in the salsa mixture, remaining broth and chickpea. Bring to a boil, cover, reduce heat to a simmer and cook for 10 minutes, stirring occasionally.

When the lentils are done, drain well and add to the chickpea mixture. If this sauce is too thick at this point, thin with a little extra broth.

To serve, evenly divide couscous between 6 bowls and top each with the chickpea sauce. Top each bowl with an even amount of the mint and pine nuts.

Makes 6 servings.

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