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How to make Lentil and pearl couscous with harissa carrots

Yield = 6
Prep time: 0:20
Cook time: 0:40
Total time: 1:00

Ingredients

  • 2 bunches baby (Dutch) carrots, trimmed, peeled
  • 2 cups Massel vegetable liquid stock
  • 2 tablespoons harissa paste
  • 1 tablespoon extra virgin olive oil
  • 1 small brown onion, finely chopped
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 garlic clove, finely chopped
  • 1 cup green lentils, rinsed, drained
  • 250g packet pearl couscous
  • 1 1/2 cups plain Greek-style yoghurt
  • 1/4 cup tahini
  • Zest of 1 lemon
  • 2 beetroot, peeled, very thinly sliced
  • 1/2 cup fresh mint leaves, torn
  • 1/4 cup natural flaked almonds, toasted
  • 2 tablespoons honey, to drizzle
  • Lemon wedges, to serve

Method

  • Step 1 Preheat oven to 220C/200C fan-forced. Line a roasting pan with baking paper.
  • Step 2 Place carrot and stock in a medium saucepan over high heat. Cover. Bring to the boil. Reduce heat to low. Simmer for 8 to 10 minutes or until almost tender. Remove from heat. Using a slotted spoon, transfer carrot to prepared roasting pan. Reserve stock in pan.
  • Step 3 Toss carrot with harissa and oil. Season with salt and pepper. Roast for 20 to 25 minutes, turning, or until golden.
  • Step 4 Meanwhile, add 3 cups water, onion, coriander, cumin and garlic to reserved stock. Bring to the boil over high heat. Add lentils. Boil for 15 minutes, stirring occasionally. Add couscous. Stir to combine. Reduce heat to low. Simmer, partially covered, for 10 minutes, stirring occasionally, or until couscous and lentils are tender (see notes). Remove from heat. Stand for 5 minutes.
  • Step 5 Combine yoghurt, tahini and 1/2 the lemon zest in a bowl. Season with salt and pepper. Spread over base of a serving platter. Toss lentil mixture with beetroot and 1⁄2 the mint. Arrange over yoghurt mixture on platter. Top with carrot and sprinkle with remaining mint, lemon zest and almonds. Drizzle with honey. Serve with lemon wedges.