Maple Harissa Salmon Bowls with Turmeric Couscous and Lemony Hummus

These vibrant salmon bowls bring together sweet, spicy and earthy flavors in one satisfying meal. Maple syrup and harissa transform simple carrots into a craveable side, while turmeric-infused couscous adds warmth and color. Crispy garlic kale, creamy lemony hummus and a sprinkle of dried cranberries and walnuts provide texture and contrast.

Perfect for a weeknight dinner that feels special, this bowl is packed with protein, fiber and bold flavors. The salmon cooks quickly and the components come together in about 30 minutes. Customize the heat level by adjusting the harissa powder to your taste.

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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

10 ounce SalmonView 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 (dry kale thoroughly so it crisps). Remove and discard 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. 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 positions halfway.)
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, 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, 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 tsp harissa powder (½ tsp for 4 servings), salt and pepper. Cook, stirring, until just softened, 5-8 minutes. Add half the maple syrup (all for 4) and 2 tbsp water (4 tbsp for 4); cook, stirring, 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 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 adjust seasoning. Divide couscous among bowls. Top with kale, carrots, hummus, cranberries and walnuts. Serve with remaining lemon wedges.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, but cooking times will vary. Israeli couscous is larger and takes about 6-8 minutes; regular couscous may cook in 5 minutes. Adjust liquid and time accordingly.

Can I substitute the salmon with another protein?

Absolutely. Grilled chicken, tofu or chickpeas would work well. 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 to avoid overcooking the salmon or kale.