Harissa Maple Carrot and Steak Bowl with Turmeric Couscous

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

Perfect for a satisfying dinner or meal prep, this recipe is packed with protein, fiber and bold Middle Eastern-inspired spices. The maple syrup caramelizes the carrots beautifully, while the harissa adds a gentle warmth that complements the earthy turmeric couscous.

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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

10 ounce Ranch SteakView 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

2 tablespoon (tbsp) Olive OilView 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

Instructions

1. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 350°F. Wash and dry produce (be sure to dry the kale thoroughly so it crisps up in the oven!). Remove and discard any large stems from kale. Trim, peel and cut carrots on a diagonal into ¼-inch-thick pieces. Quarter lemon.
2. Toss kale on a baking sheet with a large drizzle of olive oil, garlic powder, salt and pepper. TIP: For easy cleanup, line baking sheet with aluminum foil first. Roast on top rack until browned and crisp, 13-15 minutes. (For 4 servings, divide kale between 2 sheets. Roast on top and middle racks, switching rack positions halfway through.)
3. Heat a drizzle of oil in a small pot over medium-high heat. Add couscous and ¼ tsp turmeric (½ tsp for 4 servings). Cook, stirring occasionally, 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 any excess liquid if necessary; keep covered off heat until ready to serve.
4. Heat a large drizzle of oil in a large pan over medium-high heat. Add carrots, ¼ tsp harissa powder (½ tsp for 4 servings), salt and pepper. (TIP: If you prefer a milder flavor, use less harissa powder.) Cook, stirring occasionally, until just softened, 5-8 minutes. Add half the maple syrup (all for 4) and 2 TBSP water (4 TBSP for 4); cook, stirring occasionally, until carrots are lightly browned and tender, 3-5 minutes. Remove pan from heat.
5. Meanwhile, in a small bowl, combine hummus, juice from one lemon wedge, 1 TBSP olive oil and 1 TBSP water. (For 4 servings, use a medium bowl, juice from two lemon wedges, 2 TBSP olive oil and 2 TBSP 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 desired. Divide couscous between bowls. Top with kale, carrots, hummus, cranberries and walnuts. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute ranch steak with sirloin, flank or ribeye. Adjust cooking time based on thickness and desired doneness.

How do I make this dish vegetarian?

Simply omit the steak and add extra protein like chickpeas or tofu. You can also increase the amount of hummus and walnuts for more substance.

Can I prepare the components ahead of time?

Absolutely! Cook the couscous, roast the kale and glaze the carrots in advance. Store separately in the fridge and assemble when ready to serve. The steak is best cooked fresh.