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Couscous With Lentils

1 tablespoon margarine
1/2 cup chopped onion
1 1/2 cups water
1 cup vegetable-cocktail juice
1/2 cup brown lentils, rinsed and drained
1/2 teaspoon salt
1 bay leaf
1 cup couscous
1 tomato, chopped
1/2 cup chopped fresh basil
1/4 cup grated Parmesan cheese

In a medium saucepan over medium heat, melt margarine. Add onion; cook for 3 minutes or until tender. Add water, juice, lentils, salt and bay leaf; bring to a boil. Reduce heat to low, cover and simmer 40 to 45 minutes until lentils are soft, but not mushy.

Remove pan from heat; discard bay leaf. Add couscous, tomato and basil. Cover and let stand 5 minutes. Uncover; add cheese and fluff with a fork. Serves 4.

Nutritional Information
Each serving provides: 325 calories, 16 g protein, 54 g carbohydrates, 11 g fiber, 5 g fat, 5 mg cholesterol, 138 mcg folate, 3 mg iron, 617 mg sodium.