Sunday, October 24, 2010

Israeli Couscous and Greens Vegetables

This also works with garbanzo beans, just add 1 can of drained beans in when the directions say to add the lentils.

1 c. lentils
1 c. Israeli couscous
1 onion, chopped
olive oil
1 c. frozen green beans
3 large handfuls spinach, chopped
2 zucchini, sliced
2 1/2 c. beef broth (imitation or vegetable work too)
2 Tbsp. tomato paste
1/2 tsp. fresh thyme
1 bay leaf
1 tsp. parsley
1/4 tsp tarragon
Salt & Pepper to taste

Simmer lentils in lightly salted water until tender.

Meanwhile, saute onion in olive oil until tender. Add green beans and spinach. Saute until vegetables are starting to cook. Add the broth, tomato paste, zucchini, herbs and couscous. Simmer until couscous and vegetables are tender, about 10 minutes. Remove bay leaf and season with salt and pepper to taste.

Stir in cooked lentils. and heat through.

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