1 package couscous (or 1 cup bulk)
1 lb. fresh English peas
2 ears corn
1 cup wild rice, cooked
1 cup lentils (green, yellow or brown), cooked
This recipe was inspired by my friend, Christine Gentilehomme.
Boil wild rice in water or veggie broth (use a 3 to 1 water to rice ratio) until most grains are split and curled (~1 hour). Boil lentils for ~15 minutes, or until desired tenderness, in water or broth. Shell peas and place in large bowl. Roast corn over open flame (I use the range top), cool and cut from the cob. Place kernels in bowl with peas. Prepare couscous according to package instructions.
Drain rice and lentils when they are done and add to bowl. Add couscous, mix well and enjoy a hearty and very satisfying breakfast! Also good for lunch or dinner.