Couscous with Lentils and Harissa Carrots

Ingredients

• 1 Shallot
• 2 Garlic cloves
• 3 tbsp olive oil
• 200 g Pardina lentils
• 500 ml vegetable broth
• 1 tsp ground coriander
• 800 g carrots (as a bundle)
• Salt
• 1 tbsp harissa (Arabian spice paste)
• 250 g couscous
• 1 organic lemon (juice and zest)
• 150 g Greek yogurt
• 50 g tahini (sesame paste)
• Pepper
• 2 pre‑cooked beetroot bulbs (vacuum‑sealed)
• 4 stems fresh mint
• 30 g almond kernels (2 tbsp)

Instructions

1. 1.

   Peel and finely chop the shallot and garlic. Heat 1 tbsp oil in a pot. Sauté the shallot and garlic for 2 minutes over medium heat. Add the lentils and cook for 3 minutes, then deglaze with broth. Add 500 ml water, coriander, and cumin; simmer the lentils for 25 minutes on medium heat.

2. 2.

   Meanwhile, wash, peel, and leave a bit of green on the carrots. Boil them in salted water for about 5–6 minutes. Drain the carrots. Mix the carrots with harissa and remaining oil, spread on parchment paper, season with pepper, and roast in a preheated oven at 200 °C (180 °C fan‑forced; gas: level 3) for 25 minutes.

3. 3.

   Add the couscous to the lentils and stir occasionally, cooking for another 10 minutes over low heat. Remove from the stove and let the lentil‑couscous stand for 5 more minutes to absorb moisture.

4. 4.

   In a bowl, whisk together lemon zest and juice with yogurt, tahini, salt, and pepper. Slice the beetroot into thin rounds. Rinse and pat dry the mint leaves. Roughly chop the almonds.

5. 5.

   Spread the yogurt mixture on a plate. Combine the lentil‑couscous with beetroot slices and half of the mint, then place it on the plate. Arrange roasted carrots over the top and garnish with remaining mint and almonds.