Southwestern couscous with lentils

4 Servings

Ingredients

Quantity Ingredient
1 cup Lentils
4 cups Water
⅔ cup Uncooked couscous
1 cup Boiling water
1 cup Corn kernels
1 Red bell pepper, seeded and diced
3 Scallions, chopped (up to 4)
1 Jalapeno pepper, seeded and minced (optional)
2 tablespoons Vegetable oil
2 tablespoons Minced fresh cilantro
1 tablespoon Red wine vinegar
2 teaspoons Hot pepper sauce, or to taste (up to 3)
1 teaspoon Ground cumin
½ teaspoon Salt
½ teaspoon Pepper

Directions

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 5-10 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@...) on 1995t, .

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