Lentil & Couscous Pilaf

Directions

1. In a large sauce pot over medium to high heat, heat 1 Tbsp (15 mL) of oil and add the couscous, toast for 5 minutes.
2. Add 3 cups (750 mL) stock and 1 tsp (5 mL) salt. Cover and simmer for 10 minutes until couscous is al dente.
3. In a large skillet, add remaining 1 Tbsp (15 mL) oil and tomatoes. Season with 1 tsp (5 mL) of salt and pepper. Simmer and cook for 7 minutes, until tomatoes are beginning to break down and are jammy.
4. Add remaining 1 cup (250 mL) stock, oregano, and lentils to the tomatoes. Bring to a boil, reduce to a simmer and cook for an additional 5 minutes.
5. When tomatoes are ready, fold in cooked couscous and lime juice. Allow to sit for approximately 5 minutes prior to service.