Couscous with Lentils
Ingredients:
1 cup couscous, uncooked
1 tbsp olive oil
3 cloves garlic, minced
1 ½ cups V8 or seasoned tomato juice
1 ½ cups water
1 cup lentils, uncooked and rinsed
1 bay left
½ tsp sea salt
½ tsp freshly ground pepper
1 tomato, chopped
½ cup fresh basil leaves, chopped
Instructions:
Heat oil in a saucepan until hot, then sauté garlic until soft. Add vegetable juice, water, lentils, bay leaf and season. Bring to a boil and immediately reduce heat to low. Cover and simmer for about 30 to 40 minutes. Lentils should be tender, but not mushy.
Remove the saucepan from heat and take out the bay leaf. Stir in couscous, chopped tomato and basil. Cover and let stand for about 5 minutes. Fluff with a fork and serve immediately.
Ingredients:
1 cup couscous, uncooked
1 tbsp olive oil
3 cloves garlic, minced
1 ½ cups V8 or seasoned tomato juice
1 ½ cups water
1 cup lentils, uncooked and rinsed
1 bay left
½ tsp sea salt
½ tsp freshly ground pepper
1 tomato, chopped
½ cup fresh basil leaves, chopped
Instructions:
Heat oil in a saucepan until hot, then sauté garlic until soft. Add vegetable juice, water, lentils, bay leaf and season. Bring to a boil and immediately reduce heat to low. Cover and simmer for about 30 to 40 minutes. Lentils should be tender, but not mushy.
Remove the saucepan from heat and take out the bay leaf. Stir in couscous, chopped tomato and basil. Cover and let stand for about 5 minutes. Fluff with a fork and serve immediately.
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