Harissa Maple Carrot and Salmon Bowls with Turmeric Couscous

These vibrant bowls bring together sweet and spicy maple-harissa glazed carrots, tender salmon, turmeric-toasted pearl couscous and crispy garlic kale. A dollop of lemony hummus and a sprinkle of dried cranberries and walnuts add creamy, tangy and crunchy contrasts in every bite.

Perfect for a weeknight dinner that feels special, this recipe is packed with color, texture and bold flavors. The carrots are roasted with harissa and maple syrup until caramelized, while the couscous gets a warm turmeric toast before simmering. Serve everything over a bed of fluffy couscous and top with the kale chips and a generous squeeze of lemon.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.75 cup Pearl CouscousView ingredient guideLike ingredientDislike ingredient

8 tablespoon HummusView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

0.5 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon TurmericView ingredient guideLike ingredientDislike ingredient

1 ounce Dried CranberriesView ingredient guideLike ingredientDislike ingredient

0.08 tablespoon Harissa PowderView ingredient guideLike ingredientDislike ingredient

1 tablespoon Maple SyrupView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 350°F. Wash and dry produce thoroughly (dry kale well for crispiness). Remove large stems from kale. Trim, peel and cut carrots diagonally into ¼-inch-thick pieces. Quarter lemon.
2. Toss kale on a baking sheet with a drizzle of olive oil, garlic powder, salt and pepper. Roast on top rack until browned and crisp, 13-15 minutes. (For 4 servings, divide kale between 2 sheets and roast on top and middle racks, switching halfway.)
3. Heat a drizzle of oil in a small pot over medium-high heat. Add couscous and ¼ tsp turmeric (½ tsp for 4 servings). Cook, stirring, until fragrant and toasted, 1-2 minutes. Add stock concentrate, 1 cup water (2 cups for 4) and a big pinch of salt. Bring to a boil, cover, reduce heat to low and cook until liquid is absorbed and couscous is tender, 6-8 minutes. Drain excess liquid if needed; keep covered.
4. Heat a large drizzle of oil in a large pan over medium-high heat. Add carrots, ¼ tsp harissa powder (½ tsp for 4 servings), salt and pepper. Cook, stirring, until just softened, 5-8 minutes. Add half the maple syrup (all for 4) and 2 tbsp water (4 tbsp for 4); cook, stirring, until carrots are lightly browned and tender, 3-5 minutes. Remove from heat.
5. In a small bowl, combine hummus, juice from one lemon wedge, 1 tbsp olive oil and 1 tbsp water. Season with salt and pepper. (For 4 servings, use a medium bowl, juice from two lemon wedges, 2 tbsp olive oil and 2 tbsp water.)
6. Fluff couscous with a fork; stir in a drizzle of olive oil. Season with salt and pepper if desired. Divide couscous between bowls. Top with kale, carrots, hummus, cranberries and walnuts. Serve with remaining lemon wedges.

Recipe Tips

FAQ

Can I use a different grain instead of pearl couscous?

Yes, you can substitute with quinoa, farro or brown rice. Adjust cooking time and liquid according to the grain’s package instructions.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently and add fresh lemon juice before serving.

Can I make this dish vegetarian?

Absolutely! Omit the salmon and add roasted chickpeas or extra vegetables like bell peppers or zucchini for protein and texture.