Harissa Maple Carrot and Turkey Couscous Bowls with Turmeric and Lemony Hummus

These vibrant bowls are packed with bold flavors and satisfying textures. Sweet maple syrup and smoky harissa transform simple carrots into the star of the dish, while turmeric-toasted couscous adds a warm, earthy base. Crispy garlic kale, creamy lemony hummus and a sprinkle of dried cranberries and walnuts bring everything together for a meal that’s as nourishing as it is delicious.

Perfect for a weeknight dinner or meal prep, this bowl is designed to please with every bite. The combination of spiced turkey, tender vegetables and bright citrus hummus creates a balanced, protein-rich dish that will keep you coming back for more.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView 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

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. Adjust oven rack to top position (top and middle for 4 servings) and preheat to 350°F. Wash and dry produce thoroughly, especially kale so it crisps. Remove and discard large kale stems. Trim, peel and slice carrots diagonally into ¼-inch pieces. Quarter the lemon.
2. Toss kale on a baking sheet with a drizzle of olive oil, garlic powder, salt and pepper. For easy cleanup, line sheet with foil. Roast on top rack until browned and crisp, 13-15 minutes. For 4 servings, divide kale between two sheets and roast on top and middle racks, swapping halfway.
3. Heat a drizzle of oil in a small pot over medium-high heat. Add couscous and ¼ teaspoon turmeric (½ tsp for 4 servings). 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 cook until tender, 6-8 minutes. Drain excess liquid if needed; keep covered off heat.
4. Heat a large drizzle of oil in a large pan over medium-high heat. Add carrots, ¼ teaspoon harissa powder (½ tsp for 4), salt and pepper. For milder flavor, use less harissa. Cook, stirring, until just softened, 5-8 minutes. Add half the maple syrup (all for 4) and 2 tablespoons water (4 tbsp for 4). Cook, stirring, 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. For 4 servings, use juice from two lemon wedges, 2 tablespoons olive oil and 2 tablespoons water. Season with salt and pepper.
6. Fluff couscous with a fork; stir in a drizzle of olive oil. Taste and adjust salt and pepper. Divide couscous among 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 type of couscous?

Yes, but Israeli (pearl) couscous works best for this recipe. If using regular couscous, adjust cooking time and liquid accordingly.

Can I substitute the ground turkey?

Ground chicken or lean ground beef can be used instead. Adjust cooking time as needed.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently before serving.