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Herbed Tomato Lentils with Couscous
- 1 cup couscous
- 2½ cups fat-free vegetable stock
- 1½ cups red lentils
- 1 onion, chopped
- 1 teaspoon crushed garlic
- 2 tablespoons dried parsley
- 2 teaspoons dried chives
- ½ teaspoon dried chilli flakes
- 2 tablespoons tomato paste
- 1 x 400 g can chopped tomatoes
- 1 tablespoon lemon juice
- salt and freshly ground black pepper
Prepare couscous following directions on packet.
Place 2 cups stock, lentils, onion, garlic, parsley, chives and chilli flakes in a non-stick wok or fry pan and cook over medium heat, uncovered for 4 minutes. Add remaining ingredients and cook for 5 minutes. Serve with couscous.
Serves 6
Per serve: Kilojoules: 937 Calories: 224
Fat: 1 g Saturated fat: neg Fibre: 4.6 g Carbohydrate: 41.8 g
Protein: 10.8 g
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