Pan-Roasted Carrots with Couscous, Lentils and Feta
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- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- 1 cup
- vegetable broth
- 250 mL
- 1 cup
- couscous
- 200 g
- 1 lb
- carrots with tops (about 12 carrots) (see note)
- 450 g
- 1/2 cup
- water
- 125 mL
- 1 tbsp
- olive oil
- 15 mL
- 1
- 14-oz can brown lentils, rinsed and drained
- 398 mL
- 1
- 14 oz-can diced tomatoes
- 398 mL
- 1/2 tsp
- harissa
- 2.5 mL
- 1/2 tsp
- ground cumin
- 1 cup
- arugula
- 25 g
- 3/4 cup
- feta cheese, crumbled
- 90 g
- 1
- lemon, zest finely grated
Directions
Step 1
In 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.
Step 2
Meanwhile, 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.
Step 3
In the same skillet, combine the lentils, tomatoes, harissa and cumin. Simmer for 4 minutes. Season with salt and pepper.
Step 4
Spread 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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