Coconut Dhal & Couscous - Ainsley Harriott

Ingredients

• 250g red lentils
• 1 x 400ml tin coconut milk
• 400ml boiling water
• ½ tsp turmeric
• 1 tbsp veg oil
• 1 tsp cumin seeds
• 1 green chilli, sliced into rings
• 1 tsp maple syrup or honey
• 1 tsp salt
• squeeze of lemon juice
• chopped coriander, to serve
• 1 x packet Ainsley Harriott Spice Sensation couscous, to serve
• chapati or flatbreads, to serve