Dinner / North African-inspired
Harissa Carrot Lentil Bowls
Roasted harissa carrots bring gentle heat to warm lentils and fluffy couscous. Lemon and parsley finish this colorful plant-based dinner.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 15 minutes
- Cook
- 30 minutes
- Total
- 45 minutes
- Serves
- 4
Gather your ingredients
Everything you need.
Allergen notes
- Wheat is commonly present in couscous; check the actual product labels, including any gluten-free replacements.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Heat the oven to 220°C (425°F). Toss carrots with oil, harissa and half the salt and roast for 25–30 minutes.
Cover couscous with hot stock in a bowl and leave for 5 minutes, or follow the packet ratio.
Warm lentils in a saucepan with 60 ml water and remaining salt for 4 minutes.
Fluff couscous, divide between bowls and add lentils and carrots. Finish with lemon juice and parsley.
0 of 4 steps complete
A little kitchen know-how
- Choose mild vegan harissa and coat the carrots evenly.
Make it yours & keep it well
Replace couscous with cooked quinoa if avoiding wheat.
Storage: Refrigerate promptly for 3 days.
Estimated nutrition per serving
440 kcal
Approximate figures; brands, portions and substitutions change the result.
Good things to know
How should I store leftovers?
Refrigerate promptly for 3 days.
Can I adapt this plant-based recipe?
Replace couscous with cooked quinoa if avoiding wheat.
Keep the good food coming.
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