Couscous with Lentils, Tomatoes & Basil
Submitted by dj1016
One-pot whole wheat couscous with brown lentils, fresh tomatoes, basil, and Parmesan in a vegetable juice broth. A filling low-fat vegetarian dinner for two, ready in about an hour.
YIELD
2 servingsPREP
5 minCOOK
55 minREADY
1 hrsWhen it’s just the two of you and you want something warm, nourishing, and plant-based without a mountain of leftovers, this is your recipe.
Brown lentils simmer gently in water and vegetable juice until tender, then whole wheat couscous, fresh tomatoes, basil, and grated Parmesan get stirred in off the heat.
Five minutes under a lid and the couscous swells into fluffy grains infused with all that savory, slightly tangy cooking liquid.
One pot, minimal cleanup, and surprisingly satisfying for how lean it is.
Chef Tips
- Check the lentils at 30 minutes. Brown lentils vary in age and dryness, so some batches cook faster than others. You want them tender but not falling apart.
- Vegetable juice cocktail adds body and umami that plain water can’t. It’s the quiet workhorse of this recipe.
- Stir in the basil and Parmesan while everything is still steaming so the cheese softens and the basil releases its oils.
- A drizzle of good olive oil at the table lifts the whole dish. The recipe is low-fat by design, but a little finishing fat goes a long way for flavor.
Ingredients
Directions
Sauté onion in liquid of your choice for 2 to 3 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.
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