Author
blucouscous
Category
LOW GI
Date
SEPTEMBER 16, 2019
Yields
4 Servings
Ingredients
- 1 tbsp vegetable oil
- 1 tsp aniseeds
- 1/2 brown onion, chopped
- 2 cloves garlic, finely chopped
- 2 tsp finely grated ginger
- 1 cup butternut pumpkin, cut into small pieces
- 1 medium carrot, cut into small pieces
- 3/4 cup brown lentils
- 1/2 cup red lentils
- 1 clove
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 cm stick cinnamon
- 1/2 tsp turmeric
- ground black pepper
- juice of 1/2 lemon
- 1 tbsp finely chopped mint
- 3 sprigs of coriander, finely sliced
- 1 ½ cups of couscous
- 1Heat the oil in a non-stick saucepan. Stir in the aniseeds, onion, garlic and ginger and cook for 1 minute. Add the pumpkin, carrots, brown and red lentils, the clove, cumin, coriander, cinnamon stick and turmeric. Add 4 cups water and stir well. Bring to a simmer, cover pan and cook for about 1 hour or until the brown lentils are quite soft. Check once or twice during the cooking and add hot water if the preparation becomes too dry.
- 2Bring 3 cups of water to the boil in a medium saucepan. Add the pearl couscous, cook for 10 minutes then drain. Season the dahl with pepper and lemon juice and stir in the mint.
- 3 Spoon the pearl couscous on plates, cover with dahl and garnish with coriander leaves.
