4 servings (serving size: 1/2 cup couscous, 1/2 cup carrot, 1/3 cup lentils)
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
How to Make It
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.