1 cup dry couscous 1 ¼ cup water 1 tsp granulated chicken bouillon ½ cup dried currants
1 cup water 2 bunches amaranth, deveined and chopped
1 tablespoon oil (vegetable, canola, olive, any kind will work) 3 cloves garlic, minced 2 medium onions, halved and sliced into thin rings 1 cup dry lentils 2 ½ cups water 2 ½ tsp granulated chicken bouillon 1 teaspoon cumin 1 teaspoon salt ½ teaspoon pepper
Add oil to a saute pan (it needs to be deep don’t use a skillet) and saute onion for approximately 10 minutes or until soft. Add garlic and saute for 1 minute. Add water and bouillon and bring to a boil. Add lentils and simmer covered for 35-50 minutes, or until lentils are soft (this may take more or less time depending on your lentils, mine always take a long time).
While the lentils are simmering, add 1 cup of water to a pot with a lid and bring to a rolling boil. Add amaranth and cook covered for 10-15 minutes. There should always be moisture in the pot, but you are really steaming the amaranth, not boiling it so do not cover it with water.
Boil the water for the couscous and add granulated bouillon. Add couscous and dried currants and stir. Remove from heat and cover for 5 minutes. Fluff with a fork.
Add cooked amaranth to the cooked lentils. Add cumin, salt, and pepper. Stir, cover, and simmer for 5-10 minutes.
Serve lentils and amaranth over the couscous or mix them together and serve.