🍽️ Couscous with Lentils and Harissa Carrots

Name: Couscous with Lentils and Harissa Carrots
Total time: 30 min
Yield: 4 servings
Ingredients: 1 shallot; 2 garlic cloves; 3 tbsp olive oil; 200 g Pardina lentils; 500 ml vegetable broth; 1 tsp ground coriander; 800 g carrots (as bunch); salt; 1 tbsp harissa (Arabic spice paste); 250 g couscous; 1 organic lemon (juice and zest); 150 g Greek yogurt; 50 g tahini (sesame paste); pepper; 2 beetroot bulbs (pre-cooked, vacuum-packed); 4 sprigs fresh mint; 30 g almond kernels (2 tbsp)

448 kcal · 30 min · 4 servings

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Ingredients

1 shallot
2 garlic cloves
3 tbsp olive oil
200 g Pardina lentils
500 ml vegetable broth
1 tsp ground coriander
800 g carrots (as bunch)
salt
1 tbsp harissa (Arabic spice paste)
250 g couscous
1 organic lemon (juice and zest)
150 g Greek yogurt
50 g tahini (sesame paste)
pepper
2 beetroot bulbs (pre-cooked, vacuum-packed)
4 sprigs fresh mint
30 g almond kernels (2 tbsp)

Instructions

1. Peel the shallot and the garlic.
2. Chop both ingredients very finely.
3. Put one tablespoon of oil in a pot.
4. Heat the oil.
5. Sauté the shallot and garlic for two minutes over medium heat.
6. Add the lentils.
7. Cook the lentils for three minutes over medium heat.
8. Deglaze the mixture with broth.
9. Add 500 milliliters of water.
10. Add coriander and cumin.
11. Cook the lentils for 25 minutes over medium heat.
12. Trim the ends of the carrots.
13. Peel the carrots.
14. Leave some green at the top.
15. Wash the carrots.
16. Boil the carrots in boiling salted water for about five to six minutes.
17. Remove the carrots.
18. Let the carrots drain.
19. Mix the carrots with harissa and the remaining oil.
20. Place the carrots on a baking sheet lined with baking paper.
21. Season the carrots with pepper.
22. Preheat the oven to 200 degrees Celsius (convection 180 degrees Celsius; gas: level 3).
23. Bake the carrots for 25 minutes in the preheated oven.
24. Add the couscous to the lentils.
25. Cook the mixture, stirring occasionally, for another ten minutes over low heat.
26. Remove the pot from the heat.
27. Let the lentil couscous rest for five more minutes to absorb the liquid.
28. Mix the lemon zest and juice with yogurt.
29. Add tahini, salt, and pepper.
30. Slice the beetroot thinly.
31. Wash the mint.
32. Pat the mint dry.
33. Roughly chop the almonds.
34. Spread the yogurt on a plate.
35. Mix the lentil couscous with the beetroot slices.
36. Add half of the mint.
37. Place the mixture on the plate.
38. Arrange the roasted carrots on top.
39. Garnish the dish with the remaining mint and almonds.

Nutrition per serving

kcal: 448
Protein: 17 g · Fett/Fat: 14 g · Carbs: 62 g