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.