---------- Recipe via Meal-Master (tm) v8.02
  
       Title: COUSCOUS WITH LENTILS, TOMATOES AND BASIL
  Categories: Low fat, Vegetarian
       Yield: 1 servings
  
       2 tb Sauteing liquid
       1 md Onion, chopped
   1 1/2 c  Water
       1 c  Vegetable-cocktail juice (I
            Used V8 with a little
            Picante sauce
            Stirred in)
       1 c  Brown lentils, rinsed and
            Drained
       1    Bay leaf
       1 c  Whole wheat couscous
       1 md Tomato, coarsely chopped
     1/2 c  Chopped fresh basil
       2 tb Grated Parmesan cheese
            (optional)
  
   Saute onion in liquid of your choice for 2-3 minutes or until tender. Stir
   in the water, juice, lentils, and bay leaf; bring to a boil. Reduce the
   heat to low; cover, and simmer for 30 to 45 minutes, or until the lentils
   are soft but not mushy.
   
   Remove the pan from the heat and discard the bay leaf. Stir in the
   couscous, tomatoes, basil, and Parmesan. Cover and let stand for 5 minutes
   or until the couscous is soft. Uncover and fluff with a fork to separate
   the grains, serves 4.
  
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