Harissa Chicken and Maple Glazed Carrot Bowl with Turmeric Couscous

This vibrant bowl brings together tender harissa-spiced chicken, sweet maple-glazed carrots and fluffy turmeric couscous for a satisfying meal. Topped with crispy garlic kale, creamy lemon hummus and a sprinkle of dried cranberries and walnuts, every bite is a delightful mix of flavors and textures.

Perfect for a nourishing lunch or dinner, this recipe is easy to customize and packed with protein, fiber and wholesome ingredients. The combination of warm spices and fresh elements makes it a crowd-pleaser that you’ll want to make again and again.

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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

12 ounce Chicken CutletsView 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

2 tablespoon (tbsp) Olive OilView 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

Instructions

1. Preheat the oven to 350°F (175°C). Wash and dry all produce thoroughly. Remove and discard any large stems from the kale. Trim, peel and slice the carrots diagonally into 1/4-inch thick pieces. Cut the lemon into quarters.
2. On a baking sheet, toss the kale with a drizzle of olive oil, garlic powder, salt and pepper. Spread in an even layer. Roast on the top rack until browned and crispy, 13-15 minutes. (For 4 servings, divide kale between two sheets and roast on top and middle racks, swapping halfway through.)
3. In a small pot, heat a drizzle of oil over medium-high heat. Add the couscous and turmeric. Cook, stirring, until fragrant and toasted, 1-2 minutes. Add the stock concentrate, 1 cup of water (2 cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until the couscous is tender, 6-8 minutes. Drain any excess liquid if needed and keep covered off heat.
4. In a large pan, heat a drizzle of oil over medium-high heat. Add the carrots, harissa powder, salt and pepper. Cook, stirring occasionally, until just softened, 5-8 minutes. Add the maple syrup and 2 tablespoons of water (4 tablespoons for 4 servings). Cook, stirring, until the carrots are lightly browned and tender, 3-5 minutes. Remove from heat.
5. In a small bowl, combine the hummus, juice from one lemon wedge, 1 tablespoon of olive oil and 1 tablespoon of 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 the cooked couscous with a fork and stir in a drizzle of olive oil. Season with salt and pepper if desired. Divide the couscous among bowls. Top with the roasted kale, glazed carrots, a dollop of lemon hummus, dried cranberries and walnuts. Serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I make this recipe vegetarian?

Yes, simply omit the chicken or replace it with chickpeas or tofu for a plant-based protein option.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat the couscous and carrots gently and enjoy the kale and hummus cold or at room temperature.

Can I use regular couscous instead of Israeli couscous?

Yes, but cooking times will vary. Follow the package instructions for regular couscous and adjust the liquid accordingly.