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Add a photoA simple, nutritious, cheap but not cheap-tasting meal that can be eaten hot, cold, or any temperature in between.
Ingredients
- 8 oz. Israeli couscous
- 15 oz. can lentils, drained (black beans would also work well)
- 1/2 medium onion, diced
- 2 cloves of garlic, minced
- olive oil
- 1 teaspoon salt and freshly-ground pepper to taste
- 1 tablespoon red wine vinegar
- 1 teaspoon dijon mustard
Directions
- Saute the garlic and onion in olive oil until the onion is tender.
- Add the couscous and stir around to coat in oil.
- Add water (about the same volume as couscous, maybe a little more), red wine vinegar, mustard, at least a teaspoon of salt, and pepper. Bring to a boil, then cover pot and let simmer for 5 to 7 minutes, or until couscous has absorbed liquid and is tender. Add a bit more water if couscous dries out before it cooks.
- Toss into a bowl and adjust seasonings if necessary.
- Top with baked kale chips before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 110g | |
| Recipe makes 4 servings | |
| Calories 326 | |
| Calories from Fat 9 | 3% |
| Total Fat 1.02g | 1% |
| Saturated Fat 0.15g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 602mg | 25% |
| Potassium 886mg | 25% |
| Total Carbs 55.74g | 15% |
| Dietary Fiber 27.7g | 92% |
| Sugars 2.38g | 2% |
| Protein 23.5g | 38% |
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