Pan-Roasted Carrots with Couscous, Lentils and Feta | RICARDO

Ingredients

• 1 cup (250 ml) vegetable broth
• 1 cup (200 g) couscous
• 1 lb (450 g) carrots with tops (about 12 carrots) (see note)
• ½ cup (125 ml) water
• 1 tbsp (15 ml) olive oil
• 1 can (14 oz/398 ml) brown lentils, rinsed and drained
• 1 can (14 oz/398 ml) diced tomatoes
• ½ tsp (2.5 ml) harissa
• ½ tsp ground cumin
• 1 cup (25 g) arugula
• ¾ cup (90 g) feta cheese, crumbled
• 1 lemon, zest finely grated