Pan-Roasted Carrots with Couscous, Lentils and Feta
Pan-Roasted Carrots with Couscous, Lentils and Feta
Ingredients
- 1 cup (250 ml) vegetable broth
- 1 cup (200 g) couscous
- 1 lb (450 g) carrots with tops (about 12 carrots) (see note)
- ½ cup (125 ml) water
- 1 tbsp (15 ml) olive oil
- 1 can (14 oz/398 ml) brown lentils, rinsed and drained
- 1 can (14 oz/398 ml) diced tomatoes
- ½ tsp (2.5 ml) harissa
- ½ tsp ground cumin
- 1 cup (25 g) arugula
- ¾ cup (90 g) feta cheese, crumbled
- 1 lemon, zest finely grated
Instructions
- 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.
- 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.
- In the same skillet, combine the lentils, tomatoes, harissa and cumin. Simmer for 4 minutes. Season with salt and pepper.
- 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.
Pan-Roasted Carrots with Couscous, Lentils and Feta