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Couscous with Lentils, Tomatoes & Basil

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Submitted by dj1016

YIELD

2 servings

PREP

5 min

COOK

55 min

READY

1 hrs

Ingredients

2 3E+1
TABLESPOONS ML LIQUID
for satueing *
1 1
MEDIUM MEDIUM ONIONS
chopped
1 ½ 355
CUPS ML WATER
1 237
CUP ML BROWN LENTILS
rinsed, drained *
1 1
EACH EACH BAY LEAVES *
1 237
CUP ML COUSCOUS
whole wheat
1 1
MEDIUM MEDIUM TOMATOES
coarsely chopped
½ 118
CUP ML BASIL
fresh, chopped *
2 3E+1
TABLESPOONS ML PARMESAN CHEESE
grated

Directions

Sauté onion in liquid of your choice for 2 to 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 507g (17.9 oz)
Amount per Serving
Calories 402 5% from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 424mg 18%
Total Carbohydrate 27g 27%
Dietary Fiber 7g 28%
Sugars g
Protein 30g
Vitamin A 48% Vitamin C 76%
Calcium 11% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low Cholesterol, Trans-fat Free, High Fiber
 
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