Saturday, January 30, 2010

In a pinch, we find a way: Tomato-Lentil Cous Cous

I never did get around to choosing recipes this week (might try paneer and palak paneer tomorrow), but it didn't matter bc we were too lazy / used the cold as an excuse to not step foot outside the apartment today. The menu? Pancakes, scrambled eggs for breakfast; last night's leftovers and cookies for lunch; and here it is: the lazy girl's version of stew over couscous.

Tomato-Lentil Cous Cous
Total cook time: about 5-10 minutes
~2 servings


1 can Wegman's low-sodium Minestrone (any tomato-based vegetable soup w/ beans will do, especially if it has garbanzo beans or a variety of lentils)
1 box Near East tomato-lentil cous cous
~3/4 cup tomato sauce (I used Tutturosso marinara)
1 tsp liquid from a can of olives


1. Prepare cous cous according to stove top directions on the back of the box.
2. Heat the soup, adding the tomato sauce and olive liquid (or salt to taste if you don't have any).
3. Serve cous cous in individual serving bowls when ready, spooning the liquid over the center of each bowl.


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