Harissa Maple Carrot Bowls with Turmeric Couscous and Lemony Hummus

This vibrant bowl brings together sweet maple-glazed carrots with a kick of harissa, set atop turmeric-infused couscous. Crispy garlic kale, creamy hummus and a sprinkle of walnuts and dried cranberries add texture and flavor in every bite.

Perfect for a hearty lunch or dinner, this dish is packed with plant-based protein and bold Middle Eastern-inspired spices. The combination of tender roasted carrots, fluffy couscous and bright lemon hummus will keep you coming back for more.

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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

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 425°F. Line a baking sheet with parchment paper.
2. Peel and slice carrots into 1/2-inch thick rounds. In a bowl, toss carrots with 1 tablespoon cooking oil, harissa powder, maple syrup, salt and pepper. Spread on baking sheet and roast for 20-25 minutes, until tender and caramelized.
3. Meanwhile, in a small pot, bring 1 cup water and veggie stock concentrate to a boil. Add Israeli couscous and turmeric, reduce heat to low, cover and simmer for 8-10 minutes until tender. Drain any excess water and fluff with a fork.
4. While couscous cooks, destem kale and tear into bite-sized pieces. In a large skillet, heat 1 tablespoon olive oil over medium-high. Add kale, garlic powder, salt and pepper. Cook, stirring, for 3-4 minutes until crispy.
5. Roughly chop walnuts. Cut lemon into wedges.
6. To serve, divide turmeric couscous among bowls. Top with roasted carrots, crispy kale and dollops of hummus. Sprinkle with walnuts and dried cranberries. Serve with lemon wedges for squeezing.
7. Enjoy warm.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, but cooking times may vary. Israeli couscous is larger and chewier; regular couscous cooks in about 5 minutes.

Is this recipe gluten-free?

No, it contains wheat from couscous. For a gluten-free version, substitute quinoa or rice.

Can I make this ahead of time?

You can roast the carrots and cook the couscous in advance. Reheat and assemble just before serving for best texture.