Pan-Roasted Carrots with Couscous, Lentils and Feta
Prep Time
Cooking Mode
1 cup vegetable broth
1 cup couscous
1 lb carrots with tops (about 12 carrots) (see note)
½ cup water
1 tbsp olive oil
1 14-oz can brown lentils, rinsed and drained
1 14 oz can diced tomatoes
½ tsp harissa
½ tsp ground cumin
1 cup arugula
¾ cup feta cheese, crumbled
1 lemon, zest finely grated
1 cup vegetable broth
1 cup couscous
1 lb carrots with tops (about 12 carrots) (see note)
½ cup water
1 tbsp olive oil
1 14-oz can brown lentils, rinsed and drained
1 14 oz can diced tomatoes
½ tsp harissa
½ tsp ground cumin
1 cup arugula
¾ cup feta cheese, crumbled
1 lemon, zest finely grated
Directions
1In a pot, bring the broth to a boil. Remove from the heat and add the couscous. Cover and let sit for 5 minutes. Fluff the couscous grains with a fork. Season with salt and pepper. Set aside.
2Meanwhile, cut the green tops off the carrots, leaving 1 inch (2.5 cm) intact. Cut any large carrots in half lengthwise, as needed, so they are all roughly the same size. In a large non-stick skillet over medium heat, cook the carrots in the water and oil, covered, for 6 to 8 minutes or until tender and lightly browned, stirring occasionally. Season with salt and pepper. Set aside on a plate.
3In the same skillet, combine the lentils, tomatoes, harissa and cumin. Simmer for 4 minutes. Season with salt and pepper.
4Spread the couscous out in a large serving dish or in four shallow bowls. Top with the lentil mixture and carrots. Garnish with the arugula, feta and lemon zest.
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Personal Note
Personal Note
