Curried Lentils And Carrots On Couscous

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

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 296
  • Fat: 9.9g
  • Saturated fat: 0.8g
  • Protein: 11.4g
  • Carbohydrate: 43.8g
  • Cholesterol: 0mg
  • Iron: 3.1mg
  • Sodium: 550mg
  • Calories from fat: 29%
  • Fiber: 9.5g
  • Calcium: 50mg

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

  1. 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.
  2. Place pecans in a large nonstick skillet; cook over medium heat, stirring constantly, 3 minutes or until toasted. Remove pecans from pan.
  3. 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.
  4. 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.
  5. Spoon lentils over couscous, and top with carrot mixture. Sprinkle with pecans; serve immediately.
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