Moroccan-Spiced Lentil & Roasted Carrot Tagine with Herbed Couscous

Ingredients

• 0.75 cup red lentils, dried, rinsed
• 2 medium carrots, cut into 1-inch chunks
• 0.25 cup dried apricots, chopped
• 2.5 cups vegetable broth, low-sodium
• 0.5 cup couscous, uncooked
• 1 tsp cumin, ground
• 0.25 tsp cinnamon, ground
• 0.5 tsp turmeric, ground
• 0.5 tsp smoked paprika
• 0.5 tsp ginger, ground
• 3 cloves garlic, minced
• 0.5 medium onion, diced
• 2 tbsp olive oil, divided
• 0.5 cup water, for couscous
• 0.25 cup sliced almonds, toasted
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lemon juice, fresh
• 0.5 tsp salt, to taste
• 0.25 tsp black pepper, to taste

Instructions

1. 1

   Heat 1 tbsp olive oil in a large pot over medium heat. Sauté onion for 3 minutes until softened.

2. 2

   Add minced garlic and sauté for 1 minute until fragrant.