THE CORVALLIS CARROT
What you'll be getting:
125 g veggies (beans, carrots, onions, zucchini, with a little oil, salt and pepper)
1/3 c couscous
1/2 c black lentils
1 c tomato sauce (tomatoes, fines herbes, avocado oil, nutritional yeast, onions, salt, and pepper)
Equipment needed: 1 pan or pot large enough for veggies and lentils
1 pot of water for couscous
Heat up a pan, when hot, add the veggies.
Place a lid on the pan and simmer at a low to medium heat for 10 minutes.
When the timer goes off, let the lentils sit (covered) while you make the couscous. Start boiling water, 1/3 c of water per serving. When boiling, add the couscous and cover with a lid. Couscous cooks in roughly less than 2 minutes. "Fluff" with the handle of a spoon, some like to use a fork, but the spoon handle won't scratch the pot like a fork will.
Cook over a medium to high heat for 5 minutes. Stir occasionally, not continuously.
Next add lentils and sauce. Be careful of any splattering sauce. Add 1/4 c of water per serving. This will make up for any liquid that gets evaporated or absorbed into the lentils.
Let the couscous and lentils sit for 3-5 minutes before plating. If you prefer the lentils to be saucier, add a touch of water to the dish. From start to finish this dish takes less than 20 minutes. Enjoy.