Couscous with Lentils, Tomatoes and Basil

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1 hours Prep: 5 minutes Cook: 55 minutes

402 calories per serving view nutrition facts

Ingredients

2	tablespoons	liquid	for satueing
1	medium	onion	chopped
1 1/2	cups	water
1	cup	vegetable juice cocktail
1	cup	brown lentils	rinsed, drained
1	each	bay leaf
1	cup	couscous	whole wheat
1	medium	tomato	coarsely chopped
1/2	cup	basil	fresh, chopped
2	tablespoons	parmesan, parmigiano-reggiano cheese, grated	grated

Directions

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.

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Yummy. Loved the creamy taste and consistency. Wouldn't hurt to add some more spice, either via chili powder or more green chilis ground in. Also, more than 2 cloves of garlic would be fine, too. Eli Hamlin