Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 350 degrees. 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. 

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 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. 

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.

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 remaining lemon wedges on the side.