Harissa Beef and Maple Glazed Carrot Bowls with Turmeric Couscous

These hearty bowls are packed with bold flavors and satisfying textures. Harissa-spiced carrots are glazed with maple syrup for a sweet and smoky kick, while turmeric-toasted couscous adds a warm, earthy base. Crispy garlic kale, creamy lemony hummus and a sprinkle of dried cranberries and walnuts bring everything together for a truly memorable meal.

Perfect for a weeknight dinner or meal prep, this bowl is as nutritious as it is delicious. The combination of protein-rich beef, fiber-filled vegetables and wholesome grains will keep you energized and satisfied.

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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

10 ounce Ground BeefView 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

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 350°F (175°C). Wash and dry all produce thoroughly, especially the kale so it crisps up. Remove and discard large stems from kale. Trim, peel and cut carrots diagonally into ¼-inch-thick pieces. 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, switching positions halfway.)
3. In a small pot, heat a drizzle of oil over medium-high heat. Add couscous and ¼ teaspoon turmeric (½ teaspoon 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, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes. Drain excess liquid if needed; keep covered off heat until serving.
4. In a large pan, heat a drizzle of oil over medium-high heat. Add carrots, ¼ teaspoon harissa powder (½ teaspoon for 4), salt and pepper. Cook, stirring occasionally, until just softened, 5-8 minutes. Add half the maple syrup (all for 4) and 2 tablespoons water (4 tablespoons 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 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.
6. Fluff couscous with a fork; stir in a drizzle of olive oil. Taste and season with salt and pepper if needed. Divide couscous among bowls. Top with kale, carrots, lemony hummus, dried cranberries and walnuts. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different protein instead of ground beef?

Yes, ground lamb, turkey or even crumbled tofu would work well in this bowl.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently before serving.

Is this recipe gluten-free?

No, Israeli couscous is made from wheat. For a gluten-free version, substitute with quinoa or rice.