Couscous with Lentils, Tomatoes and Basil Recipe

Name: Couscous with Lentils, Tomatoes and Basil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons liquid for satueing; 1 medium onions chopped; 1 1/2 cups water; 1 cup vegetable juice cocktail; 1 cup brown lentils rinsed, drained; 1 each bay leaves; 1 cup couscous whole wheat; 1 medium tomatoes coarsely chopped; 1/2 cup basil fresh, chopped; 2 tablespoons parmesan, parmigiano-reggiano cheese, grated grated

Servings: persons

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

1
Saute onion in liquid of your choice for 2 to 3 minutes or until tender.
2
Stir in the water, juice, lentils, and bay leaf; bring to a boil.
3
Reduce the heat to low; cover, and simmer for 30 to 45 minutes, or until the lentils are soft but not mushy.
4
Remove the pan from the heat and discard the bay leaf.
5
Stir in the couscous, tomatoes, basil, and Parmesan.
6
Cover and let stand for 5 minutes or until the couscous is soft.
7
Uncover and fluff with a fork.

106

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons liquid for satueing, 1 medium onions chopped, 1 1/2 cups water, 1 cup vegetable juice cocktail, and more.

Yes, Couscous with Lentils, Tomatoes and Basil falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Couscous with Lentils, Tomatoes and Basil

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