Southwestern Couscous and Lentil Salad

Ingredients

1 cup corn kernels
Prepared Southwestern Lentils (recipe follows)
2 Tbsp. olive oil
1 cup couscous
2 tsp. Garlic in Oil
1¼ cups water
1½ tsp. RC Ranchero Flavor Concentrate
½ cup small diced red and green peppers

Instructions

(yields approximately 1½–1¾ quarts)

This recipe is prepared in two parts. The couscous is cooked separately from the lentils, after which the two components are combined.

To prepare the couscous, sauté the Garlic in Oil and corn until lightly browned. Add the water and Ranchero Flavor Concentrate and bring to a boil. Add the peppers and couscous and stir well. Cover and remove from the heat. Allow to stand, covered for 10 minutes or until all the liquid is absorbed. The Southwestern Lentil recipe follows.

Southwestern Lentils


Ingredients
1 Tbsp. olive oil
2 tsp. Garlic in Oil
1 cup lentils
3 cups water
1 Tbsp. Ranchero Flavor Concentrate
2-4 drops Extracts, Flavors, and Colors (Cilantro)

Brown the Garlic in Oil in the oil and add the remaining ingredients. Simmer slowly until the lentils are softened and most of the liquid is absorbed. While the mixtures are still hot, gently combine with Southwestern Couscous from previous recipe. Cover and chill thoroughly.