Date: Fri, 20 Mar 1998 22:24:41, -0500
From: FUZY76B@prodigy.com (MRS AMY E CAMPBELL-SMITH)
lentill and couscous dish
Here is a yummy casserole-type meal that my SAD husband and
I enjoyed last night.
2 1/4c lentils (I used green)
2 carrots, diced
1/2 onion, diced (one-half an onion, not 1/2 cup)
1 clove garlic, minced
4 c water
Pick through and rinse lentils. Bring all ingredients to a boil in a
large saucepan, and simmer for 20-30 minutes, or until lentils are
tender. It's okay if there is some liquid left over. Adds more
During the last 10 minutes of cooking, bring to a boil:
1 1/2 c veggie broth (I used 1 can, apprx. 1 1/2 c)
1 1/2 c water (use enough liquid to equal 3c total)
Add 1 package whole wheat couscous. I used Fantastic Foods brand in
a 12 oz package. You can use whatever couscous you like, but make
sure it makes a bunch!
Let the couscous cook for 2 minutes, then remove from heat. Fluff
with a fork, and dump the couscous into the pot of lentils. Mix well.
Dish into big bowls and let each person season to taste. We added
Molly McButter, salt, freshly ground pepper, and a little parmesan
cheese. The taste closely approximates the flavor of Near East's
brand Tomato and Lentil Couscous. If you wanted, you could add some
chopped dried tomatoes in with the boiling couscous liquid. This
made lots, which was great for leftovers. Another good dish to take
to work in a thermos, too!