• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 350 degrees. Wash and dry produce (except kale). • Remove and discard any large stems from kale. Trim, peel, and cut carrots on a diagonal into 1/4-inch-thick pieces. Quarter lemon.

• 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.)

• Heat a drizzle of oil in a small pot over medium-high heat. Add couscous and 1/4 tsp turmeric (1/2 tsp for 4 servings). Cook, stirring occasionally, until fragrant and toasted, 1-2 minutes. • Add stock concentrate, 11/2 cups water (21/4 cups for 4), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until liquid has absorbed and couscous is tender, 6-8 minutes. Drain any excess liquid if necessary; keep covered until ready to serve.

• Heat a large drizzle of oil in a large pan over medium-high heat. Add carrots, 1/4 tsp harissa powder (1/2 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.

• 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.

• 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 any remaining lemon wedges on the side.