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.
