| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Vegetarian | 4 | Servings | |
INGREDIENTS
| 1 | c | Lentils |
| 4 | c | Water |
| 2/3 | c | Uncooked couscous |
| 1 | c | Boiling water |
| 1 | c | Corn kernels |
| 1 | Red bell pepper, seeded and diced | |
| 3 | Scallions, chopped (up to 4) | |
| 1 | Jalapeno pepper, seeded and minced (optional) | |
| 2 | tb | Vegetable oil |
| 2 | tb | Minced fresh cilantro |
| 1 | tb | Red wine vinegar |
| 2 | ts | Hot pepper sauce, or to taste (up to 3) |
| 1 | ts | Ground cumin |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
INSTRUCTIONS
Here's a great and quick veggie dish. I got it from Vegetarian Times. Cook lentils in 4 cups water until tender, about 45 minutes. Drain. Combine couscous and boiling water in small bowl. Let stand 5-10 minutes. Combine lentils, couscous and all remaining ingredients in large bowl. Toss together thoroughly. Chill at least 1 hour before serving. Per serving: 248 cal. 10g protein, 7g fat, 36g carb., 0 Chol., 434mg sod., 7 g fiber Posted to rec.food.recipes by Michael Dunn (72571.3035@compuserve.com) on 1995t, .
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