Couscous with Lentils and Harissa Carrots

Peel and finely chop the shallot and garlic. Heat 1 tablespoon of oil in a saucepan. Sauté shallot and garlic for 2 minutes over medium heat. Add lentils and cook for 3 minutes over medium heat, then deglaze with broth. Add 16 ounces water, coriander, and cumin, and cook lentils for 25 minutes over medium heat.

Meanwhile, clean and peel carrots, leaving some green, wash. Cook in boiling salted water for about 5-6 minutes. Remove carrots, and drain. Mix carrots with harissa and remaining oil, place on a baking tray lined with baking paper, and pepper, and bake in a preheated oven at 200 °C / 400 ˚F for 25 minutes.

Add the couscous to the lentils and cook over low heat for another 10 minutes, stirring occasionally. Remove from heat and let lentil couscous swell for another 5 minutes.

Meanwhile, mix lemon zest and juice with yogurt, tahini, salt and pepper. Cut beet into thin slices. Wash mint and pat dry. Coarsely chop almonds.