MAPLE CARROT POWER BOWLS

Directions

1. 1
   COOK COUSCOUS
2. 2
   Heat about 1 tablespoon cooking oil in a small pot over medium heat.
3. 3
   Add toasted pearl couscous and turmeric to hot pot. Toast 1-2 minutes, stirring occasionally. Stir in 1¼ cups water and ½ teaspoon salt. Bring to a boil, then reduce heat to medium low. Simmer 11-14 minutes, or until couscous is al dente and water has absorbed.
4. 4
   Remove from heat.
5. 5
   Drizzle with 1 tablespoon olive oil. Stir to coat.PREPRoughly chop walnuts if necessary. Trim and peel carrots. Slice across at an angle into pieces, about ¼ inch thick.
6. 6
   Cut ends off shallot and discard peel. Halve lengthwise.
7. 7
   Lay flat and cut lengthwise into strips, about ½ inch thick.
8. 8
   Remove and discard any thick center stems from green kale*. Roughly chop leaves into bite-size pieces.TOAST WALNUTS
9. 9
   Place walnuts in a dry, large sauté pan over medium heat. Toast 3-4 minutes, or until fragrant, shaking pan frequently.
10. 10
    Transfer walnuts to a plate.START CARROTS
11. 11
    Heat 1½ tablespoons cooking oil in pan used for walnuts over medium-high heat.
12. 12
    Add carrots to hot pan. Season with smoky harissa and ginger blend, salt, and pepper. Cook 5-8 minutes, or until carrots begin to soften, stirring occasionally.FINISH CARROTS
13. 13
    Add maple syrup and 2 tablespoons water to pan with carrots. Cook 3-5 minutes, or until carrots are tender, stirring occasionally.
14. 14
    Remove from heat.SAUTÉ KALE
15. 15
    Heat 1½ tablespoons olive oil in a medium sauté pan over medium heat.
16. 16
    Add shallot to hot pan. Season with ¼ teaspoon salt and a pinch of pepper. Cook 3-4 minutes, or until softened, stirring occasionally.
17. 17
    Add kale, dried cranberries, and about 1 tablespoon water. Cook 2-3 minutes, or until kale is wilted, stirring occasionally.
18. 18
    Remove from heat.
19. 19
    Sprinkle with nutritional yeast. Stir to combine. Season with salt and pepper to taste.PLATE YOUR DISHDivide turmeric-spiced pearl couscous between bowls. Top with sautéed kale and maple carrots.
20. 20
    Drizzle with herb miso-tahini sauce to taste.
21. 21
    Garnish with toasted walnuts. Enjoy!