Harissa Maple Carrot and Chicken Bowl with Turmeric Couscous

This vibrant bowl brings together sweet and spicy harissa-maple carrots, fluffy turmeric-infused couscous, crispy garlic kale and a creamy lemony hummus. Topped with dried cranberries and walnuts, every bite offers a delightful mix of flavors and textures.

Perfect for a wholesome dinner, this recipe is packed with protein and bold Middle Eastern-inspired spices. It’s easy to customize and sure to become a weeknight favorite.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView 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

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. Wash and dry produce thoroughly, especially kale. Remove large stems from kale. Trim, peel and slice carrots diagonally into ¼-inch pieces. Quarter the lemon.
2. On a baking sheet, toss kale with a drizzle of olive oil, garlic powder, salt and pepper. Roast on top rack until browned and crisp, 13-15 minutes.
3. In a small pot, heat a drizzle of oil over medium-high heat. Add couscous and turmeric; cook, stirring, until fragrant, 1-2 minutes. Add stock concentrate, 1 cup water and a pinch of salt. Bring to a boil, cover, reduce heat to low and cook until liquid is absorbed and couscous is tender, 6-8 minutes. Drain 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; 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. Season with salt and pepper.
6. Fluff couscous with a fork; stir in a drizzle of olive oil. Season to taste. Divide couscous among bowls. Top with kale, carrots, hummus, cranberries and walnuts. Serve with remaining lemon wedges.

Recipe Tips

FAQ

Can I use a different type of couscous?

Yes, but cooking times may vary. Pearl couscous works best for this recipe.

How can I make this dish vegetarian?

Omit the chicken and add chickpeas or tofu for protein.

Can I prepare any components ahead of time?

Yes, you can roast the kale and cook the couscous in advance. Reheat before serving.