Couscous with lentils tomatoes & basil

Yield: 1 Servings

Measure Ingredient
2 tablespoons Sauteing liquid
1 medium Onion, chopped
1½ cup Water
1 cup Vegetable-cocktail juice (I
\N \N Used V8 with a little
\N \N Picante sauce
\N \N Stirred in)
1 cup Brown lentils, rinsed and
\N \N Drained
1 \N Bay leaf
1 cup Whole wheat couscous
1 medium Tomato, coarsely chopped
½ cup Chopped fresh basil
2 tablespoons Grated Parmesan cheese
\N \N (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@... Submitted By DONNA@...

On WED, 01 NOV 1995 150036 GMT

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