Couscous with Lentils Tomatoes & Basil

Lentils and couscous in the same pot is the kind of thrifty, plant-powered cooking that never goes out of style.

Brown lentils simmer in water and vegetable juice cocktail until just tender, then the whole wheat couscous goes straight in off the heat to soak up all that savory liquid.

Fresh chopped tomatoes, a generous handful of basil, and a shower of grated Parmesan get stirred through at the end, turning a humble pot of grains and legumes into something that smells like an Italian garden.

Low-fat, vegetarian, and seriously filling for how simple it is.

Kitchen Tips

• Don’t let the lentils go mushy. You want them soft but still holding their shape so they give the dish texture rather than dissolving into paste.
• The vegetable juice cocktail adds a savory, slightly tangy depth that plain water can’t match. V8 or a similar blend works well here.
• Tear the basil by hand instead of chopping with a knife. A knife bruises the leaves and turns them dark, while tearing keeps them bright and fragrant.
• Add the Parmesan while the couscous is still hot so it melts slightly and coats the grains.