Moroccan Spiced Lentils and Couscous

This is a great meal for when I want to feel kind of exotic and want a healthy, vegetarian, cheap meal. Lentils are a great bean to make when you don't have as much time since they don't have to be soaked before you cook with them. The secret is to toast the lentils in the oil before you add liquid and bring them to a boil. This keeps the lentils from getting too mushy.

Ingredients:
1 cup of dry lentils, rinsed
1/2 onion, diced
2 1/2 cups cooking liquid (could be vegetable or chicken broth or water)
1 teaspoon ground cumin
1 teaspoon ground coriander (if you don't have coriander, just add extra ground cumin)
1/2 teaspoon ground cinnamon
1 teaspoon crushed red pepper flakes (optional if you like things spicy) 
1 box of couscous

Serves 4

Prepare couscous according to package directions.

Add some oil to a pot over medium high heat. Add the onion and spices and cook until the onion starts to soften. Add the lentils and cook, stirring often, until the lentils start to toast and smell fragrant, about 4 minutes. Don't walk away from the stove while you do this. They burn easily and stick to the bottom of the pan. Add your cooking liquid and bring to a boil. Reduce to a simmer over medium heat and cook until all of the liquid is absorbed, about 30 minutes. Serve over couscous.