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
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.