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very easy
Prep Time
15 mins
Total Time
30 mins


1 cup
vegetable broth
250 mL
1 cup
200 g
1 lb
carrots with tops (about 12 carrots) (see note)
450 g
1/2 cup
125 mL
1 tbsp
olive oil
15 mL
14-oz can brown lentils, rinsed and drained
398 mL
14 oz-can diced tomatoes
398 mL
1/2 tsp
2.5 mL
1/2 tsp
ground cumin
1 cup
25 g
3/4 cup
feta cheese, crumbled
90 g
lemon, zest finely grated


Step 1

In a pot, bring the broth to a boil. Remove from the heat and add the couscous. Cover and let sit for 5 minutes. Fluff the couscous grains with a fork. Season with salt and pepper. Set aside.

Step 2

Meanwhile, cut the green tops off the carrots, leaving 1 inch (2.5 cm) intact. Cut any large carrots in half lengthwise, as needed, so they are all roughly the same size. In a large non-stick skillet over medium heat, cook the carrots in the water and oil, covered, for 6 to 8 minutes or until tender and lightly browned, stirring occasionally. Season with salt and pepper. Set aside on a plate.

Step 3

In the same skillet, combine the lentils, tomatoes, harissa and cumin. Simmer for 4 minutes. Season with salt and pepper.

Step 4

Spread the couscous out in a large serving dish or in four shallow bowls. Top with the lentil mixture and carrots. Garnish with the arugula, feta and lemon zest.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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