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Print this Recipe    Here's a great and quick veggie dish. I got it

from Vegetarian Times.


SOUTHWESTERN COUSCOUS WITH LENTILS
Serves 4

1 cup lentils
4 cups water
2/3 cup uncooked couscous
1 cup boiling water
1 cup corn kernels
1 red bell pepper, seeded and diced
3-4 scallions, chopped
1 jalapeno pepper, seeded and minced (optional)
2 tbs vegetable oil
2 tbs minced fresh cilantro
1 tbs red wine vinegar
2-3 tsp hot pepper sauce, or to taste
1 tsp ground cumin
1/2 tsp salt
1/2 tsp pepper

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., 7g fiber

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