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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 1 |
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This is a nutritious, low(non?)-fat veggie main dish that I thought up on my way home from driving class today. So I came home and made this for lunch, and really surprised myself, since it tasted better than I had imagined! The secret ingredient here is cinnamon... don't be afraid to try it! Ingredients:
1 tablespoon lentils, toasted (i use yellow lentils) |
1 cup water |
1/2 teaspoon salt (to taste) |
1/8 cup shredded carrot |
1/4 cup shredded cabbage |
1/4 cup frozen peas |
1/4 cup couscous |
1/2 teaspoon butter (optional) |
cooking spray |
2 tablespoons chopped onions |
1/2-1 teaspoon soy sauce |
1/8 teaspoon ground cinnamon |
pepper |
paprika |
Directions:
1. Combine lentils and water in a medium sized pot and bring to a boil over a high flame.
2. Reduce flame to low, cover, and simmer.
3. After 10 minutes, uncover, add 1/2 teaspoon salt (or to taste), and the shredded carrots and cabbage.
4. Replace cover, and simmer again.
5. After 5 more minutes, uncover again, add the frozen peas, cover, and simmer for a further 5 minutes.
6. Now remove from flame, drain, and reserve the lentil-veggie water.
7. If necessary, add some additional water to bring the reserved water to 3/8 cup quantity.
8. In a separate saucepan, bring this water to a boil, add the couscous, stir once, switch off burner, cover, and let it sit for 5 minutes.
9. After 5 minutes, uncover, and fluff up the couscous with a fork.
10. Toss with 1/2 teaspoon butter, if desired.
11. Meanwhile, spray a non-stick saucepan with cooking spray and saute the onions in it over a medium flame until translucent, about 3-4 minutes.
12. Now add the drained lentil-veggie mixture, soy sauce, cinnamon, pepper, paprika and saute on a low flame until the mixture is fairly dry.
13. Mix in with the cooked couscous, and eat immediately!
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