Enjoyable both visually and more importantly, taste-wise. Complete your meal with this veggie and legume recipe.
1. Cook the lentils and couscous according to package instructions. Chop the onion and tomato.
2. Mix the vegetable broth and garlic and pour into a pan over medium high heat. Cook the onion and spinach in the vegetable broth.
3. Once the spinach has wilted, add the tomatoes to the pan. Rinse the lentils once they have finished cooking, and combine one half cup lentils with the cooked vegetables.
4. Add balsamic vinegar and chopped pitted olives to the lentil mixture and finish with a squeeze of fresh lemon juice to taste. Place the couscous on a plate and top with the lentil mixture.