Alvia antoniades of Estcourt in KwaZulu-Natal adds 125 ml couscous to the rice. We omitted the couscous in favour of chopped fresh herbs for extra flavour.
1. Heat the oil and fry the onion until soft. Add the brown sugar and stir-fry until slightly caramelised.
2. add the vinegar, lentils, tomatoes and lemon juice.
3. add the rice, coriander and mint. Season with salt and pepper if necessary.
4. mix gently and serve with a scattering of nuts.