Spice Sensation Couscous & Lentils with Crispy Onions
Taking inspiration from a middle eastern mujadara rice dish we’re using our Spice Sensation Couscous for this super speedy and tasty dish. It’s delicious as a main with a fried egg on top (or just dairy-free yoghurt if vegan) or as a side dish for grilled meats/veg or stews. We’re using shop-bought crispy onions for ease but feel free to make your own.
Prepare the couscous according to the packet instructions.
Toast the cumin seeds in a dry frying pan over a medium heat until fragrant. Add a drizzle of oil and add the cinnamon, turmeric, lentils, spring onions and seasoning. Saute for 2-3 minutes until heated through. Stir through half the coriander and half the crispy onions. Toss the couscous through the lentils and check for seasoning.
Spoon onto serving plates and top with a fried egg or a dollop of yoghurt and the remaining crispy onions and herbs.
- 1 x packet of Ainsley Harriott Spice Sensation Couscous
- 1 tsp cumin seeds
- olive oil, for drizzling
- ¼ tsp ground cinnamon
- ¼ tsp ground turmeric
- 2 spring onions, sliced
- 2 tbsp chopped fresh coriander or parsley
- 1 x 400g tin of brown or green lentils, rinsed and drained
- 3 tbsp shop bought crispy onions
- fried egg or (dairy free) thick yoghurt, to serve