Pan-Roasted Carrots with Couscous, Lentils and Feta

Instructions

1. 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.

2. 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.

3. 3

   In the same skillet, combine the lentils, tomatoes, harissa and cumin. Simmer for 4 minutes. Season with salt and pepper.

4. 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.