Curried Zucchini Couscous w/Lentils
- Number of Servings: 5
Ingredients
Olive Oil, 2 tbspZucchini, 2 cups, dicedOnions, raw, .25 cup, choppedWater, tap, 1 cup (8 fl oz)Lime Juice, 1 tbspCurry powder, 1 tspCumin, ground, .5 tspSalt, .5 tspLundberg Roasted Brown Rice Couscous, 2/3 cupCarrot, grated, 1 cupAlmonds slivered & toasted, 0.25 cupUnico Lentils, 1 540 mL can, drained
1. Heat oil in a large saucepan over medium heat. Add zucchini and onion and cook, stirring occasionally until starting to soften, about 3 minutes. Transfer to a large bowl. Add the drained, canned lentils.
2. Add water, lime juice, curry, cumin and salt to the pan and bring to a boil. Stir in couscous. Remove from heat, cover and let stand for 5 minutes. Fluff with fork.
3. Add the couscous and grated carrot to the bowl with the zucchini; stir to combine. Serve topped with almonds.
2. Add water, lime juice, curry, cumin and salt to the pan and bring to a boil. Stir in couscous. Remove from heat, cover and let stand for 5 minutes. Fluff with fork.
3. Add the couscous and grated carrot to the bowl with the zucchini; stir to combine. Serve topped with almonds.
Nutritional Info Amount Per Serving
- Calories: 267.3
- Total Fat: 9.7 g
- Cholesterol: 0.0 mg
- Sodium: 187.1 mg
- Total Carbs: 41.6 g
- Dietary Fiber: 7.1 g
- Protein: 8.0 g
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