1 cup cooked lentils (follow package directions). Add one cube of chicken bouillon while it simmers. In the meantime, do the following:
1 small box flavored cous-cous. In this case, wild mushroom. Cook the whole box. If you use plain cous-cous, add a chicken bouillon cube to give it a some flavor
1 small can of slice black olives
1/3 cup chopped yellow pepper
1/3 cup chopped red pepper
1 scallion finely sliced (white part only).
1 cup finely chopped parsley.
Mix all the ingredients together, add a tbsp. of olive oil, salt and pepper to taste and voila! Loveliness!
I have not eaten Lentil beans since I was a wee little one. My mom seemed to have cooked them quite often but I wasn't too big of a fan of them. A couple of weeks ago Georgette came to my house to cook up a Cous-Cous salad for a baby shower we were having for my daughter-in-law, Amy Grace. Georgette is one of Amy's BFF's and she wanted to make all the food for the shower and this was one of the dishes she made. Very, very simple to make. To make a long story short, there was enough leftover after the baby shower to take home and so I used the leftovers to take to work for my lunch. Not only was this flavorful but very satisfying and filling. It sufficed and I was not ravenously hungry when I got home. This dish has plenty of flavor what with the peppers, parsley, lentil beans. Not only is it good but it's very healthy, no fat and lots of protein. I really loved it. So much, I made some more tonight so that I can take some more to work this week .....'nuff said. ~isavortheweekend