Couscous with lentils tomatoes basil

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Recipe by: anne-gaËlle

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

This is from the latest Nutrition Action Newsletter, slightly
modified to remove margarine. It is very tasty.

Recipe typed by: Bob Simmons Converted to MM by Donna Webster
Donna#webster.post.demon.co.uk Submitted By DONNA#WEBSTER.DEMON.CO.UK
On WED, 01 NOV 1995 150036 GMT