1 cup dry Israeli pearl couscous
1/2 cup lentils (cooked or from a can)
3 tablespoons vegan margarine
3 tablespoons cilantro cooking base (I use Goya)
sea salt, to taste
handful fresh cilantro
1. Cook the pearl couscous according to the package directions.
2. When it's done, add the rest of the ingredients into the pot.
3. Stir well and let stand for 2 minutes. The heat from the couscous will cook the lentils and cilantro.
This is super simple and super delicious! Enjoy!
Source of recipe: When I lived in France, I probably ate couscous and lentils four nights a week, though never quite like this. This is just something I came up with this from a desire to incorporate the two back into my diet now that I'm back in the states.