---------- Recipe via Meal-Master (tm) v8.02
 
      Title: COUSCOUS WITH LENTILS, TOMATOES AND BASIL
 Categories: Low fat, Vegetarian
      Yield: 1 servings
 
      2 tb Sauteing liquid
      1 md Onion, chopped
  1 1/2 c  Water
      1 c  Vegetable-cocktail juice (I
           Used V8 with a little
           Picante sauce
           Stirred in)
      1 c  Brown lentils, rinsed and
           Drained
      1    Bay leaf
      1 c  Whole wheat couscous
      1 md Tomato, coarsely chopped
    1/2 c  Chopped fresh basil
      2 tb Grated Parmesan cheese
           (optional)
 
  Saute onion in liquid of your choice for 2-3 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 to separate
  the grains, serves 4.
 
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