Southwestern couscous with lentils
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Lentils |
| 4 | cups | Water |
| ⅔ | cup | Uncooked couscous |
| 1 | cup | Boiling water |
| 1 | cup | Corn kernels |
| 1 | Red bell pepper, seeded and diced | |
| 3 | Scallions, chopped (up to 4) | |
| 1 | Jalapeno pepper, seeded and minced (optional) | |
| 2 | tablespoons | Vegetable oil |
| 2 | tablespoons | Minced fresh cilantro |
| 1 | tablespoon | Red wine vinegar |
| 2 | teaspoons | Hot pepper sauce, or to taste (up to 3) |
| 1 | teaspoon | Ground cumin |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
Directions
Here's a great and quick veggie dish. I got it from Vegetarian Times.
Cook lentils in 4 cups water until tender, about 45 minutes. Drain.
Combine couscous and boiling water in small bowl. Let stand 5-10 minutes.
Combine lentils, couscous and all remaining ingredients in large bowl. Toss together thoroughly. Chill at least 1 hour before serving.
Per serving: 248 cal. 10g protein, 7g fat, 36g carb., 0 Chol., 434mg sod., 7 g fiber
Posted to rec.food.recipes by Michael Dunn (72571.3035@...) on 1995t, .