Couscous Veggie Surprise

READY IN: 35mins
Recipe by Anu_N

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!

Top Review by L DJ

My son likes soups or casserole dishes in his lunch. Didn't have either this morning (he'd finished off the casserole I made for dinner). Then I remembered your recipe, and I had all the ingredients. I added toasted walnuts to give it some texture. Glad I doubled the recipe, he came in and wanted a taste. Then proceeded to eat, eat......

Ingredients Nutrition

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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