Yield: 14 – 16
1 cup red lentils
2 cups water
½ cup couscous
1 teaspoon table salt
2 teaspoons fresh lime or lemon juice
1/3 cup Canola or other neutral tasting oil, plus extra is needed
1 tablespoon tomato paste
1 cup finely minced onion
1 tablespoon minced garlic
Minced hot pepper to taste
¼ cup chopped cilantro, divided
1 heaped teaspoon ground cumin
2 stalks green onions thinly sliced – white and green parts
14 – 16 curly lettuce leaves
1. Wash and drain lentils. Add to saucepot along with water and bring to a boil until the lentils are cooked and most of the water is absorbed. Remove from heat and add couscous, salt and lemon juice; stir to mix, cover and set aside.
2. Add oil to a pan and place on medium low heat. Add tomato paste and sauté for 1 minute. Then add onions, garlic, hot pepper and half of the cilantro and cumin. You want everything to cook on low heat and not develop a colour; the ingredients should be cooked softly.
3. Remove sautéed aromatics from heat and stir in green onions and remaining cilantro.
4. Add the sautéed mixture to the lentils and couscous and mix well to incorporate.
5. Taking about 3 - 4 tablespoons of the mixture at a time, form into kofta – form into a ball and then gently roll lengthways.
6. Serve as is or wrapped in lettuce leaves.