Preheat oven to 220°C / 425°F (fan 200°C). Line a baking sheet with parchment. High heat concentrates the carrot sugars quickly and gives the ribbons caramelized edges; starting the oven now lets it reach temperature while you prepare other components.

Prepare the carrot ribbons: using a vegetable peeler, peel the carrots lengthwise into long ribbons. Toss the ribbons with 2 tablespoons of the olive oil, a pinch of sea salt, freshly ground black pepper and the optional 1 tsp honey or maple syrup if you want a touch of glaze. Spread in a single layer on the prepared baking sheet. Why: tossing with oil and a little sweetness encourages even browning and prevents the thin ribbons from drying out during roasting.

Roast the carrot ribbons for 12–16 minutes, turning gently halfway through. Watch for the edges to become golden and slightly crisp while the centers remain tender. Because the ribbons are thin they cook faster than chunks — check often to avoid burning.

While the carrots roast, rinse the red lentils in cold water until the rinse runs clear to remove dust and excess starch. Rinsing prevents cloudy, gummy lentils and helps them cook to a clean texture.

In a medium saucepan, heat 1½ tablespoons olive oil over medium heat. Add the finely chopped onion and a pinch of salt. Cook, stirring occasionally, for 5–7 minutes until the onion softens and begins to turn translucent and slightly golden. Why: gently sweating the onion draws out sweetness and builds the savory base without burning delicate aromatics.

Add the minced garlic, 1 teaspoon ground cumin, 1 teaspoon ras el hanout and ½ teaspoon of the turmeric to the onion. Cook for 30–45 seconds, stirring, until fragrant. Toasting the spices briefly in oil blooms their essential oils and intensifies flavor — don’t let the garlic burn.

Stir in the rinsed lentils and coat them with the spiced onion mixture for 1 minute. Pour in 900 ml vegetable broth or water and bring to a gentle simmer. Why: coating the lentils in the aromatic oil first distributes flavor through the lentils as they cook.

Lower the heat to maintain a gentle simmer, cover partially with a lid (askew so steam can escape), and cook for 15–20 minutes, stirring once or twice, until the lentils are tender and starting to break down but not completely mushy. If the pan dries out before they’re tender, add up to 100 ml extra hot water. Taste and season with salt and pepper. Why: red lentils break down quickly into a creamy texture — controlled simmering prevents overcooking into a puree and preserves a pleasant body.

Make the turmeric couscous: place 240 g quick couscous into a large heatproof bowl. Add remaining ½ tablespoon olive oil, ½ teaspoon turmeric, a pinch of salt, and pour 360 ml boiling water or hot broth over the couscous. Stir once, cover tightly with a plate or lid, and let sit 5–7 minutes. Why: steaming rather than simmering keeps couscous light and fluffy; the turmeric gives color and a mild earthy warmth.

Uncover the couscous and fluff with a fork to separate grains. Stir in 1 tablespoon chopped cilantro and the juice of 1 lemon (reserve remaining cilantro/lemon for the finish). Fluffing separates grains and releases steam so the couscous stays airy rather than gummy.

Check the roasted carrots — they should be tender, edged with golden brown and slightly glossy. If they need a quick finish, broil for 30–60 seconds while watching closely. Transfer to a bowl and toss gently with a pinch of salt, a squeeze of lemon, and 1 tablespoon chopped cilantro. Why: finishing with lemon brightens the roasted sweetness and ties flavors across the plate.

Finish the lentils: once tender, remove from the heat and stir in the remaining 1½ teaspoons ground cumin/ras el hanout balance (if desired), 1 tablespoon chopped cilantro, 1 tablespoon olive oil, and check seasoning. A drizzle of olive oil at the end adds silkiness and carries flavor on the palate.

To serve: spoon a bed of turmeric couscous on each plate, top with a generous scoop of Moroccan-spiced red lentils, and arrange roasted carrot ribbons over or alongside. Sprinkle with the remaining chopped cilantro, cracked black pepper, and scatter toasted slivered almonds or pistachios if using. Serve with lemon wedges. Why: layering keeps textures distinct — couscous provides a light base, lentils provide warmth and sauce, and carrots add sweet, roasted contrast.

Leftovers & storage: cool to room temperature, then refrigerate in airtight containers for up to 3 days. Reheat lentils gently on the stove with a splash of water; re-crisp carrots briefly under the broiler or in a hot skillet.