Curried Lentils And Carrots On Couscous

Oxmoor House
4 servings (serving size: 1/2 cup couscous, 1/2 cup carrot, 1/3 cup lentils)


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1 (14.5-ounce) can vegetable broth
1/2 cup dried lentils
1/3 cup chopped pecans
3/4 cup water
1/2 cup uncooked couscous
1 1/2 teaspoons vegetable oil
1 3/4 cups chopped carrot
1 cup chopped onion
1 garlic clove, minced
2 teaspoons sugar
3/4 teaspoon curry powder
1/8 teaspoon salt


Bring vegetable broth to a boil in a saucepan. Stir in lentils; cover, reduce heat, and simmer 30 minutes or until tender. Drain lentils, reserving liquid. Set aside.

Place pecans in a large nonstick skillet; cook over medium heat, stirring constantly, 3 minutes or until toasted. Remove pecans from pan.

Bring 3/4 cup water to a boil in a saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Cover and keep warm.

Heat a large nonstick skillet over mediumhigh heat; add oil. Add carrot and onion; sauté 8 minutes or until tender. Add garlic, and sauté 1 minute. Stir in sugar, curry powder, salt, and lentil liquid; cook 1 minute.

Spoon lentils over couscous, and top with carrot mixture. Sprinkle with pecans; serve immediately.

Created date

March 2010

Nutritional Information

Calories 296
Fat 9.9 g
Satfat 0.8 g
Protein 11.4 g
Carbohydrate 43.8 g
Cholesterol 0 mg
Iron 3.1 mg
Sodium 550 mg
Caloriesfromfat 29 %
Fiber 9.5 g
Calcium 50 mg