Coconut Dhal & Couscous
A comforting bowl of gently spiced lentils served with our Spice Sensation Couscous is just what’s needed on a cold winter’s day! Simple to make with just a few ingredients it’s great for a lunch or a weeknight supper.
Place the lentils, coconut milk, water and turmeric in a pan. Bring to the boil. Reduce the heat, cover with a lid and simmer gently for 20-25 minutes until the lentils are soft.
Meanwhile prepare the couscous according to the packet instructions.
Heat the oil in a small frying pan and add the cumin seeds. Cook until golden brown then add the sliced chilli and stir until it starts to colour.
Pour this on to the lentils along with the maple syrup, salt and lemon juice. Stir to combine.
Serve the dahl alongside the couscous, garnish with chopped coriander and eat with chapatis.
- 250g red lentils
- 1 x 400ml tin coconut milk
- 400ml boiling water
- ½ tsp turmeric
- 1 tbsp veg oil
- 1 tsp cumin seeds
- 1 green chilli, sliced into rings
- 1 tsp maple syrup or honey
- 1 tsp salt
- squeeze of lemon juice
- chopped coriander, to serve
- 1 x packet Ainsley Harriott Spice Sensation couscous, to serve
- chapati or flatbreads, to serve