Curried Lentils over Couscous!

I will give this healthy recipe 2 thumbs up! I was a tad doubtful at first but I was pleasantly surprised!!

Curried Lentils over CouscousYield: 4 servings (1/2c couscous and 2/3c lentil mixture per serving)

NI: 308 calories, 5g fat, 9g fiber

1c + 2 tbsp water
3/4 tsp salt
1/4 tsp freshly ground pepper
3/4c whole wheat couscous
1 tbsp canola oil (I used olive oil)
1 onion, thinly sliced
1 carrot, chopped
1 celery stalk, chopped
1 tbsp grated peeled fresh ginger
2 garlic cloves, minced
1 tsp curry powder
1 medium tomato, chopped
1 (15 1/2 ounce) can lentils, rinsed and drained
1/2c raisins (I did not include raisins)

Bring 3/4c +2 tbsp of the water, 1/2 tsp of the salt, and 1/8 tsp of the pepper to a boil in a small saucepan. Add the couscous, cover, and remove fro the heat. Let stand 5 minutes, then fluff with a fork.

Meanwhile, heat the oil in a large nonstick skillet over high heat. Add the onion, carrot, celery, ginger, garlic, and curry powder; cook, stirring frequently, until the vegetables start to soften, about 5 minutes. Add the tomato and cook until just wilted, about 2 minutes. Stir in the lentils, raisins, and the remaining 1/4c water, and the remaining 1/4 tsp salt and 1/8tsp pepper; cook until ht and the water evaporates, about 3 minutes. Serve over the couscous.