Health Recipes
Couscous with Tomatoes, Basil and Lentils
A delicious combination of tastes and textures. Serve as a main dish or side dish.
Ingredients
- 1 Tbsp (15mL) extra virgin olive or flax oil (optional)
- 3 cloves garlic, minced
- 1 1/2 cups (360mL) fresh carrot juice
- 1 1/2 cups (360mL) water
- 1 cup (230g) lentils, uncooked, rinsed and drained
- 1 bay leaf, broken in half
- 1/2 tsp (3g) sea salt
- 1/2 tsp (2g) freshly ground pepper
- 1 cup (200g) couscous, uncooked
- 1 tomato, chopped
- 1/2 cup (20g) fresh basil leaves, chopped
Yield: 5 cups (1.2L) - Servings: 4
Directions
In a medium-sized pot, heat extra virgin olive oil until hot and saute garlic until tender. Stir in vegetable juice, water, lentils, bay leaf, sea salt and pepper. Bring to a boil and reduce heat to low. Cover and simmer for 30 to 40 minutes, or until lentils are soft but not mushy.
Remove pot from heat and discard bay leaf. Stir in couscous, tomato and basil. Cover and let stand for 5 minutes or until the couscous is soft. Uncover and fluff with a fork to separate the grains.
Nutrition Facts
- Calories: 383
- Total Fat: 4g
- % Calories from fat: 9%
- Protein: 20g
- Carbohydrate: 67g
- Cholesterol: 0mg
- Sodium: 425mg