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Healthnotes

Couscous with Tomatoes, Basil, and Lentils

Couscous with Tomatoes, Basil, and Lentils

Recipe Image

A delicious combination of tastes and textures. Serve as a main dish or side dish.

Preparation facts

Servings: 4

Yield: 5 cups (1.2L)

Ingredients

1 Tbs (15mL) olive oil

3 cloves garlic, minced

1 1/2 cups (360mL) vegetable juice cocktail, (V8 or seasoned tomato juice)

1 1/2 cups (360mL) water

1 cup (230g) lentils, uncooked, rinsed and drained

1 bay leaf, broken in half

1/2 tsp (3g) salt (sea salt if on a corn-free diet*)

1/2 tsp (2g) freshly ground pepper

1 cup (200g) couscous, uncooked

1 tomato, chopped

1/2 cup (20g) fresh basil leaves, chopped

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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.

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* 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.

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Nutrition facts

Serving Size 1 serving
Calories 380
Calories from Fat 38 (10%)
% Daily Value*
7%Total Fat 4g
3%Saturated Fat 0.6g
Polyunsaturated Fat 0.8g
Monounsaturated Fat 2.6g
0%Cholesterol 0mg
21%Sodium 493mg
22%Potassium 755mg
22%Total Carbohydrate 67g
72%Dietary Fiber 18g
Sugars 6g
Sugar Alcohols 0g
40%Protein 20g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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