Pan-Roasted Carrots with Couscous, Lentils and Feta

Ingredients

• • 1 cup (250 ml) vegetable broth
  • 1 cup (200 g) couscous
  • 1 lb (450 g) carrots with tops (about 12 carrots) (see note)
  • ½ cup (125 ml) water
  • 1 tbsp (15 ml) olive oil
  • 1 can (14 oz/398 ml) brown lentils, rinsed and drained
  • 1 can (14 oz/398 ml) diced tomatoes
  • ½ tsp (2.5 ml) harissa
  • ½ tsp ground cumin
  • 1 cup (25 g) arugula
  • ¾ cup (90 g) feta cheese, crumbled
  • 1 lemon, zest finely grated