Harissa Maple Carrot and Chicken Bowl with Turmeric Couscous

This vibrant bowl brings together sweet maple-glazed carrots, tender chicken and fluffy turmeric couscous for a satisfying meal. The combination of harissa-spiced carrots with creamy hummus and crunchy walnuts creates a delightful mix of flavors and textures.

Perfect for a weeknight dinner, this recipe is packed with protein and fiber. The crispy kale adds a savory crunch, while the lemony hummus ties everything together. It’s a balanced, colorful dish that’s as nourishing as it is delicious.

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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

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

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 (175°C). Wash and dry produce thoroughly, especially kale. Remove kale stems and tear leaves 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 drizzle of olive oil, garlic powder, salt and pepper. Spread in a single layer. Roast on top rack until crispy, 13-15 minutes. (For 4 servings, divide kale between two sheets and rotate 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. Add stock concentrate, 1 cup water (2 cups for 4) and a pinch of salt. Bring to a boil, cover, reduce heat to low and simmer until liquid is absorbed and couscous is tender, 6-8 minutes. Drain excess liquid if needed; keep covered.
4. In a large pan, heat a drizzle of oil over medium-high heat. Add carrots, harissa powder, salt and pepper. Cook, stirring, until just softened, 5-8 minutes. Add maple syrup and 2 tablespoons water (4 tablespoons for 4); cook until carrots are lightly browned and tender, 3-5 minutes. Remove from heat.
5. Meanwhile, in a small bowl, combine hummus, juice from one lemon wedge, 1 tablespoon olive oil and 1 tablespoon water (for 4 servings: juice from two wedges, 2 tablespoons olive oil, 2 tablespoons water). Season with salt and pepper.
6. Fluff couscous with a fork and stir in a drizzle of olive oil. Season to taste. Divide couscous among bowls. Top with roasted kale, glazed carrots, a dollop of lemony hummus, dried cranberries and walnuts. Serve with remaining lemon wedges.

Recipe Tips

FAQ

Can I use a different grain instead of couscous?

Yes, quinoa or farro would work well. Adjust cooking time and liquid accordingly.

How can I make this dish vegetarian?

Omit the chicken and add chickpeas or tofu for protein. You may need to adjust seasoning.

Can I prepare the components ahead of time?

Yes, roast the kale and carrots, cook the couscous and make the hummus mixture in advance. Assemble bowls just before serving.