Curried Lentils And Carrots On Couscous

• 1 (14.5-ounce) can vegetable broth
• 1/2 cup dried lentils
• 1/3 cup chopped pecans
• 3/4 cup water
• 1/2 cup uncooked couscous
• 1 1/2 teaspoons vegetable oil
• 1 3/4 cups chopped carrot
• 1 cup chopped onion
• 1 garlic clove, minced
• 2 teaspoons sugar
• 3/4 teaspoon curry powder
• 1/8 teaspoon salt

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

vegetable broth, dried lentils, pecans, water, couscous, vegetable oil, carrot, onion, garlic, sugar, curry powder, salt

Taken from www.myrecipes.com/recipe/curried-lentils-carrots-on-couscous (may not work)