RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Couscous w/Lentils, Tomatoes & Basil - dairy
2 tablespoons Sauteing liquid 1 medium Onion -- chopped 1 1/2 cups 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 medium Tomato -- coarsely chopped 1/2 cup Chopped fresh basil 2 tablespoons Grated Parmesan cheese (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. Great Vegetarian Recipes
