Recipe - Southwestern Couscous With Lentils

1 cup Lentils
4 cup Water
2/3 cup Uncooked couscous
1 cup Boiling water
1 cup Corn kernels
1 Red bell pepper, seeded and
minced
3 Scallions, chopped (up to 4)
1 Jalapeno pepper, seeded and
minced (optional)
2 tablespoon Vegetable oil
2 tablespoon Minced fresh cilantro
1 tablespoon Red wine vinegar
2 teaspoon Hot pepper sauce, or to
taste (up to 3)
1 teaspoon Ground cumin
One half teaspoon Salt
One half teaspoon Pepper

Here's a great and quick veggie dish. I got it from Vegetarian Times.

Cook lentils in 4 cups water until tender, about 45 minutes. Drain.

Combine couscous and boiling water in small bowl. Let stand 510 minutes.

Combine lentils, couscous and all remaining ingredients in large bowl. Toss
together thoroughly. Chill at least 1 hour before serving.
Per serving: 248 cal. 10g protein, 7g fat, 36g carb., 0 Chol., 434mg sod.,
7 g fiber

Posted to rec.food.recipes by Michael Dunn (72571.3035@compuserve.com) on
1995t, .