Dinner in "a snap" - Lentils, Couscous, & Fresh Veggies

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!