I can’t believe I’ve only made this once before.  It’s so filling, so tasty, and SO easy.  When I made this before, I used sweet potatoes.  This time around, I subbed carrots because carrots are far cheaper than sweet potatoes and I thought I could save myself the extra expense since I need carrots for a soup I’m making later in the week.  I also threw in a handful of frozen peas just to give it a little color.

I served it over some Israeli couscous (although according to this Wikipedia article, it’s actually called Levantine).  Whatever!  The point is that I used big couscous rather than small just because I had a meals-worth left.  You could use whichever you have/prefer, or have it with some flatbread instead.