Couscous with Red Lentils and Zucchini

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I’m really just posting this so that I don’t forget how to make this recipe- it was THAT good.

Initially, I had something else planned for tonight, but I’m really trying to clean out the cupboards before we move, and thus, this delicious creation was born.

Ingredients: (6 servings)

  • 2 zucchini
  • small can diced tomatoes
  • 1 cup whole wheat couscous
  • 1/2 cup dried red lentils
  • vegetable stock
  • 2 tablespoons butter

Rinse and drain lentils, then bring to a boil on stovetop. Immediately reduce heat and simmer medium low for about 10 minutes, stirring occasionally. While this is cooking, chop zucchini into large dice, and stir fry.  You’ll also want to have about 3 cups veggie stock (or water) heating up to a boil on the stovetop. When it’s boiling, dump in the couscous and reduce to medium. Stir the butter in while the couscous is cooking (keep stirring occasionally!). You’ll know the couscous is done when most of the liquid has been absorbed. You want to ensure you don’t over-cook the couscous because then it’s mushy, and well, no one likes that.

When all your ingredients have cooked, dump them in a big pot with the tomatoes, and stir. Salt and pepper to taste, and you’re done!

MMMmmmmmmm……….

One thought on “Couscous with Red Lentils and Zucchini

  1. Jess

    I always do my couscous by boiling the liquid, taking it off the stove when it’s reached a boil and then add the couscous and cover it with a lid/plastic wrap until all of the liquid is absorbed, it’s easier to control and make sure it isn’t mush that way!

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