Morroccan Lentils and Sweet Spiced Spelt Couscous

Morroccan Lentils and Sweet Spiced Spelt Couscous

This recipe is sweet and spicy, warming and comforting, perfect for chilly autumn eves.

For the lentils:

coconut oil
1 onion
3 cloves garlic
2cm fresh ginger
1 tsp cumin, turmeric, cinnamon
1/2 tsp paprika, coriander
31/2 cups brown and green lentils soaked
1 cup tomato passata
6 cups homemade stock or water
pumpkin, carrot
preserved lemon
salt, pepper
coriander
lemon juice

Fry the onion in 1 tbsp coconut oil until soft, next add the garlic and ginger and then the spices, fry a minute or so until fragrant. Add the lentils, tomato passata, stock or water. Cook until the lentils are soft and liquid has reduced. Add the veges, preserved lemon, salt and pepper about 10 minutes before the lentils are done. Stir through the fresh coriander and lemon juice just before serving.

For the couscous:

11/2 cups spelt couscous
handful dates chopped
handful brazil nuts chopped
1 tsp cinnamon
lemon zest

Mix all ingredients together, pour over just enough boiling water to cover everything. Cover with a lid and leave for 10 minutes. Once the water is absorbed, fluff up the couscous with a fork and stir through some ghee or butter.