Recipe - Couscous With Lentils Tomatoes And Basil

2 tablespoon Sauteing liquid
1 md Onion, chopped
1 One half cup Water
1 cup Vegetablecocktail juice (I
Used V8 with a little
Picante sauce
Stirred in)
1 cup Brown lentils, rinsed and
Drained
1 Bay leaf
1 cup Whole wheat couscous
1 md Tomato, coarsely chopped
One half cup Chopped fresh basil
2 tablespoon Grated Parmesan cheese
(optional)

Saute onion in liquid of your choice for 23 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 to separate
the grains, serves 4.

This is from the latest Nutrition Action Newsletter, slightly modified to
remove margarine. It is very tasty.

Recipe typed by: Bob Simmons Converted to MM by Donna Webster
Donna@webster.post.demon.co.uk Submitted By DONNA@WEBSTER.DEMON.CO.UK On
WED, 01 NOV 1995 150036 GMT

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini