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“From Wight Watchers, March - April 2008”

Ingredients Nutrition


  1. Combine the lentils and water in a medium saucepan, bring to a boil. Reduce the heat and simmer for 15 or 20 minutes or until tender. Drain and set aside.
  2. While the lentils are cooking, cook the couscous according to package directions, but omit the fat and use 1/2 teaspoon of the salt and 1/4 teaspoon of the cayenne instead of the seasoning called for.
  3. Heat the oil in a large nonstick skillet over medium heat. Add the onion, ginger , and cumin: cook, stirring occasionally, until the onion is softened, about 5 minutes.
  4. Stir in the tomatoes, raisins, coriander and the remaining 1/2 of teaspoon salt and 1/2 teaspooon of cayenne. Cook stirring occasionally, until the tomatoes are softened, about 4 minutes.
  5. Stir in the lentils., cilantro and lime juice.
  6. To serve, place the couscous on a large platter and top evenly with the lentil mixture.

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