Name: Moroccan-Spiced Red Lentils with Oven-Roasted Carrot Ribbons & Turmeric Couscous
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Moroccan / North African
Ingredients: 240 g Dry red lentils; 320 g Carrots, peeled into ribbons (use vegetable peeler); 240 g Quick couscous; 120 g Yellow onion, finely chopped; 4 cloves Garlic, minced; 2 tsp Ground cumin; 2 tsp Ras el hanout (or warm Moroccan spice blend); 1 tsp Turmeric; 4 tbsp Fresh cilantro, chopped; 4 wedges Lemon wedges (for squeezing); 4 tbsp Extra-virgin olive oil; 900 ml Vegetable broth or water (for cooking lentils); 360 ml Boiling water (for couscous); 1 tsp Optional: honey or maple syrup for carrots (to taste); 30 g Optional: toasted slivered almonds or pistachios (for garnish)

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