Couscous with Tomatoes, Basil, and Lentils
Ingredients
- 15mL olive oil
- 3 cloves garlic, minced
- 360mL vegetable juice cocktail, V8 or seasoned tomato juice
- 360mL water
- 230g lentils, uncooked, rinsed and drained
- 1 bay leaf, broken in half
- 3g salt sea salt if on a corn-free diet*
- 2g freshly ground pepper
- 200g couscous, uncooked
- 1 tomato, chopped
- 20g fresh basil leaves, chopped
Directions
- In a medium-sized pot, heat oil until hot and sauté garlic until tender. Stir in vegetable juice, water, lentils, bay leaf, 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.
* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn.
Nutrition Facts
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.