Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           lentils
   3      cups          water
   1      piece         kelp or kombu -- optional
   1      tablespoon    olive oil
   1      large         onion -- finely chopped
   4      cloves        garlic -- minced
     3/4  teaspoon      sea salt
   1 1/2  teaspoons     coriander -- ground
   1      teaspoon      ground cumin
   1      teaspoon      black pepper
   1      tablespoon    lemon juice
   1 1/2  cups          couscous
     1/2  bunch         parsley -- finely chopped
   1      firm          tomato -- diced
                        or
   1                    carrot -- shredded
                        parmesan cheese -- optional

Preparation:

1. Sort through lentils to remove any rocks or debris. Rinse lentils in cold water and drain. Combine lentils with water and kelp in a 2-quart saucepan and bring to a boil. Reduce heat to low and siimmer, covered, 1 hour. If needed, add more water during cooking to maintain a thick, saucelike consistency. 2. Heat oil in a large skillet over medium-high heat. Add onion, garlic and 1/4 teaspoon salt. Saute 5 minutes or until onions are translucent. 3. Add lentils to onions and garlic. Stir in remaining salt and spices. Simmer another 15 minutes, stirring constantly. 4. While sauce simmers, prepare couscous according to package directions. 5. Just before serving, stir in lemon juice and parsley into lentils. Thin sauce with more water if needed and adjust seasoning to taste with salt and pepper. To serve, ladle 3/4 cup of lentil sauce over 2/3 cup of couscous. Garnish with tomato or carrot and Parmesan cheese.