Curried Lentils And Carrots On Couscous Recipe

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Yield:

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

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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

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Ingredients

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

Preparation

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.

Oxmoor House Healthy Eating Collection,

January 2002