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Egyptian koushari

By Phillippa Cheifitz

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 1 hour

Ingredients

160 g lentils
120 g short macaroni
200 g brown rice
6 T olive oil
2½ cups water
Sea salt
2 large onions, thinly sliced
2 fat cloves garlic, crushed
1 x 30 g can tomato purée
Freshly ground black pepper

For serving

Harissa mixed with a little olive oil
Crispy fried sliced onion or a sachet of crispy onion bits

Method

Wash the lentils well, then simmer in a large saucepan of boiling water until tender, but not mushy. Drain.
Cook the macaroni until just tender. Wash and drain the rice, then fry it in 30ml (2T) of oil.
Add 500ml (2 cups) water and 5ml (1t) salt, and bring to the boil, stirring once or twice. Cover, reduce the heat, and simmer for 15 minutes or until tender.
Remove from the heat and leave covered for 5 minutes. Fry the onion in the remaining oil until soft and golden brown.
Stir in the garlic, then the tomato purée and remaining water, and bring to a simmer.
Mix together with the lentils, macaroni and rice. Season to taste. Heat gently and serve hot with the harissa, sprinkled with crispy onion.

Cook’s note 1: This is a great vegetarian dish and can be served with a fresh spinach salad or a mix of green leaves. Alternatively, serve it as a side dish with grilled fish or lamb.
Cook's note 2: Harissa paste is a delicious North African spice mix. Find it at delis or farmer's markets or make your own at home.
Per serving: 1757.25kJ, 9.7g protein, 16.84g fat, 53.89g carbs

TASTE’s take:
This everyday dish is a fabulous combination of textures. The original recipe comes from The Complete Middle East Cookbook by Tessa Mallos (Bok Books International), an excellent guide to an exotic collection of cuisines.

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