Lentils With Chickpeas And Couscous - cooking recipe

Ingredients

1 cup lentils, picked over and rinsed
2 3/4 cups low sodium vegetable broth, divided
1/3 cup raisins
1 cup whole wheat couscous
1 (12 ounce) jar chunky medium salsa or (12 ounce) jar picante sauce
1 cup chopped cilantro
3 tablespoons tomato paste
1 1/2 teaspoons ground cumin
1 tablespoon olive oil
1 small onion, finely chopped
1 large carrot, diced
1 (15 1/2 ounce) can chickpeas, rinsed and drained
1 tablespoon chopped of fresh mint
1/4 cup toasted pine nuts

Preparation

Bring lentils and 6 cups water to a boil. Reduce to a simmer and cook uncovered 15 minutes, or until lentils are just tender.
Bring 1 1/4 cups broth and raisins to a boil. Stir in coucous, cover and remove from heat.
Place salsa, cilantro, tomato paste and cumin in ffood processor and puree until smooth.
Heat oil in large skillet over medium high heat. Add onion and carrot, and season with salt and pepper. Cook 5 to 6 minutes, or until slightly broned, stirring frequently. Add salsa mixture, remaining 1 1/2 cups broth and chickpeas. Bring to a boil, cover, reduce heat to low and simmer 10 minutes, stirring occasionally.
Drain lentils and add to chickpea sauce. Thin with additional broth if sauce is too thick.
Place coucous in 6 bowls and top with sauce. Sprinkle each serving with mint and pine nuts, and serve.