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Recipes
Yield: 4 servings. 1-1/2 cups per serving.
Recipes
Tomato Basil Couscous
| Nutrition Information | |
| Calories: | 400 |
| Total Fat: | 2g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 200mg |
| Carbohydrates: | 74g |
| Dietary Fiber: | 9g |
| Sugars: | 4g |
| Protein: | 21g |
| Vitamin A: | 750iu (15%) |
| Vitamin C: | 18mg (30%) |
| Calcium: | 80mg (8%) |
| Iron: | 5.4mg (30%) |
Vegetable oil cooking spray
1 cup chopped onion
2 cups water
15-ounce can diced tomatoes, with juice
1 cup lentils
1/4 cup tomato paste
1 cup couscous
1/2 cup fresh basil, chopped
1 teaspoon granulated garlic
1/2 teaspoon dried oregano
Lightly spray a Dutch oven with vegetable cooking spray and heat over medium high heat. Saute onion until tender- about 2-3 minutes.
Stir in water, tomatoes, lentils and tomato paste. Bring to a boil, cover and reduce to a simmer.
Cook until lentils are soft- about 20 minutes. Stir in couscous and basil. Allow to sit for 5 minutes. Fluff with a fork and serve.
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