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lentil-basil-couscous recipe

Date: Mon,  4 Sep 95 08:21:45 cdt
 From: Bob Simmons (Bob.Simmons@CompassNet.com)
 This is from the latest Nutrition Action Newsletter, slightly modified to 
 remove margarine. It is very tasty.
 Couscous With Lentils, Tomatoes and Basil
 2 Tbs sauteing liquid
 1 med onion, chopped
 1.5 cup water
 1 cup vegetable-cocktail juice (I used V8 with a little picante sauce 
 stirred in)
 1 cup brown lentils, rinsed and drained
 1 bay leaf
 1 cup whole wheat couscous
 1 med tomato, coarsely chopped
 1/2 cup chopped fresh basil
 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, and basil. 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.
 kwvegan vegan