- 1 Cup Lentils
- 2 Cups Water
Place ingredients in a rice cooker, stir, press cook. Proceed to make the couscous and onion mixture.
- 1 Cup Couscous
- 1 1/4 Cups Boiling Water
- 1/2 tsp each: Garlic Salt and Paprika
- 1/4 tsp each: Black Pepper and Red Pepper Flakes
- 1/8 tsp Cayenne Pepper
- 1 1/2 tsp Marjoram or Oregano
Mix the couscous and seasoning in a pot. Pour the boiling hot water over the couscous. Allow to sit for 10 minutes covered, I had ours sit longer until the lentils were done. Fluff before serving.
Onions and Garlic in Lime Juice:
- 2 tbsp Lime or Lemon Juice (enough to saute)
- 1 Medium to Large White Onion - Chopped
- 3 Garlic Cloves - Minced
In a cast iron skillet (or preferred skillet) add freshly squeezed lime juice. Turn the heat on medium, add the chopped onions and minced garlic. Saute for about 5 minutes until fragrant. Cover and set aside until the lentils are done. Once the lentils are done, fluff the couscous, add it to the skillet along with the lentils. Stir to combine. Serve with Bragg's Liquid Amino's, Soy or Tamari Sauce and add Sriracha or hot sauce if inclined.
- Couscous is not gluten-free! I had some leftover in our pantry from ages ago before I realized quinoa was king! Replace with quinoa, rice or desired grain for a gluten-free experience. The same 2:1 ratio of water to grain will apply.
- Use your favorite herbs and seasoning.
- Use your favorite vegetables! Add more! I did toss in a small handful of dehydrated jalapenos and carrots, very handy when you are running low on fresh produce.
- If you don't have lime or lemons around, use water or vegetable broth to saute the vegetables in. Why? This is a replacement to oil! Hooray!!