Harissa Maple Carrot Bowls with Turmeric Couscous and Lemony Hummus

This vibrant bowl brings together sweet and spicy roasted carrots, fluffy turmeric couscous and crispy garlic kale for a satisfying meal. The creamy lemony hummus ties everything together with a bright finish.

Each bite offers a mix of textures and flavors: tender carrots glazed with maple and harissa, nutty couscous, crunchy walnuts and tangy dried cranberries. It’s a wholesome dish that’s as beautiful as it is delicious.

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Ingredients

1 unit Veggie Stock ConcentrateView 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

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 350°F with rack in top position (top and middle for 4 servings). Wash and dry produce thoroughly, especially kale. Remove large stems from kale and tear into bite-sized pieces. Trim, peel and slice carrots diagonally into ¼-inch thick rounds. Quarter the lemon.
2. On a baking sheet, toss kale with a generous drizzle of olive oil, garlic powder, salt and pepper. Spread in a single layer. Roast on top rack until browned and crisp, 13-15 minutes. (For 4 servings, divide kale between two sheets; roast on top and middle racks, swapping halfway.)
3. In a small pot, heat a drizzle of oil over medium-high heat. Add couscous and turmeric; cook, stirring, until fragrant and toasted, 1-2 minutes. Stir in stock concentrate, 1 cup water (2 cups for 4 servings) and a pinch of salt. Bring to a boil, cover, reduce heat to low and simmer until couscous is tender, 6-8 minutes. Drain any excess liquid; keep covered off heat.
4. In a large pan, heat a drizzle of oil over medium-high heat. Add carrots, harissa powder, salt and pepper. Cook, stirring occasionally, until just softened, 5-8 minutes. Add maple syrup and 2 tablespoons water (4 tablespoons for 4 servings); cook 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 tablespoon olive oil and 1 tablespoon water. (For 4 servings, use juice from two lemon wedges, 2 tablespoons olive oil and 2 tablespoons water.) Season with salt and pepper to taste.
6. Fluff couscous with a fork; drizzle with a little olive oil and stir. Season with salt and pepper if desired. Divide couscous among bowls. Top with roasted kale, maple-harissa carrots, a dollop of lemony hummus, dried cranberries and walnuts. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I make this bowl ahead of time?

Yes, you can prepare the components separately and assemble just before serving. Store the kale, couscous and carrots in airtight containers in the fridge for up to 3 days.

What can I use instead of harissa powder?

You can substitute with a pinch of cayenne pepper or smoked paprika for a different flavor profile.

Is this recipe gluten-free?

Israeli couscous is made from wheat, so it contains gluten. For a gluten-free version, use quinoa or rice.