Two medium pots of water. Measure half a cup of lentils to thick bottomed pot, add plenty of water to cover, a bay leaf, and bring to a boil; cover & simmer 20 minutes. In a second pot, boil 1-1/2 cups water, chicken broth, or vegetable broth, add 2-3/4 cup Couscous. Stir, remove from heat, and let stand uncovered 15 minutes, and fluff.
Drain water from lentils once cooked; remove bay leaf. Add roasted plum tomatoes prepared earlier in the week, fresh basil or mint. Saute garden fresh swiss chard in butter/olive oil, red pepper flakes, and salt to taste.
Mix chopped garlic & scant amount of sea salt into plain greek yogurt. Layer and serve it on one plate!
Shopping List
Couscous
Green Lentils
Broth (chicken/vegetable)
Swiss Chard
Fresh Basil
Plain Greek Yogurt
Bay Leaf
*roasted plum tomatoes
Slight variation from my favorite Irish cook, Rachel Allen!
1 comment:
I love lentils and those roasted tomatoes on top look heavenly!
Sues
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