---------- Recipe via Meal-Master (tm) v8.02

     Title: COUSCOUS WITH LENTILS, TOMATOES AND BASIL
Categories: Low fat, Vegetarian
     Yield: 1 servings

     2 tb Sauteing liquid
     1 md Onion, chopped
 1 1/2 c  Water
     1 c  Vegetable-cocktail juice (I
          Used V8 with a little
          Picante sauce
          Stirred in)
     1 c  Brown lentils, rinsed and
          Drained
     1    Bay leaf
     1 c  Whole wheat couscous
     1 md Tomato, coarsely chopped
   1/2 c  Chopped fresh basil
     2 tb Grated Parmesan cheese
          (optional)

 Saute onion in liquid of your choice for 2-3 minutes or until tender. Stir
 in the water, juice, lentils, and bay leaf; bring to a boil. Reduce the
 heat to low; cover, and simmer for 30 to 45 minutes, or until the lentils
 are soft but not mushy.

 Remove the pan from the heat and discard the bay leaf. Stir in the
 couscous, tomatoes, basil, and Parmesan. Cover and let stand for 5 minutes
 or until the couscous is soft. Uncover and fluff with a fork to separate
 the grains, serves 4.

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