Curried Lentils And Carrots On Couscous

Ingredients

• 1.8 cups carrots chopped
• 0.5 cup couscous uncooked
• 0.8 teaspoon curry powder 
• 0.5 cup lentils dried
• 1  garlic clove minced
• 1 cup onion chopped
• 0.3 cup pecans chopped
• 0.1 teaspoon salt 
• 2 teaspoons sugar 
• 14.5 ounce vegetable broth canned
• 1.5 teaspoons vegetable oil 
• 0.8 cup water 

Equipment

• frying pan
• sauce pan

Directions

1. Bring vegetable broth to a boil in a saucepan. Stir in lentils; cover, reduce heat, and simmer 30 minutes or until tender.
2. Drain lentils, reserving liquid. Set aside.
3. Place pecans in a large nonstick skillet; cook over medium heat, stirring constantly, 3 minutes or until toasted.
4. Remove pecans from pan.
5. Bring 3/4 cup water to a boil in a saucepan; gradually stir in couscous.
6. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Cover and keep warm.
7. Heat a large nonstick skillet over mediumhigh heat; add oil.
8. Add carrot and onion; saut 8 minutes or until tender.
9. Add garlic, and saut 1 minute. Stir in sugar, curry powder, salt, and lentil liquid; cook 1 minute.
10. Spoon lentils over couscous, and top with carrot mixture.
11. Sprinkle with pecans; serve immediately.