Harissa-Roasted Chickpea & Steak Bowls

Toss carrots on one side of a baking sheet with a drizzle of oil, ½ tsp harissa powder (1 tsp for 4 servings; you’ll use more in the next step), salt, and pepper. (For 4, spread carrots out across entire sheet.) Roast for 5 minutes (you’ll add more to the baking sheet then).

Meanwhile, in a medium bowl, toss chickpeas and onion wedges with a large drizzle of oil, 1 tsp harissa powder (2 tsp for 4 servings; be sure to measure—we sent more), salt, and pepper. In a small bowl, combine guacamole, sour cream, 1 TBSP water (2 TBSP for 4), and a squeeze of lemon juice to taste. Season with salt and pepper.

Once carrots have roasted 5 minutes, remove sheet from oven. Carefully add chickpea mixture to empty side. (For 4 servings, leave carrots roasting and add chickpea mixture to a second baking sheet.) Return to oven until veggies are tender and chickpeas are slightly crispy, 15-20 minutes more.

Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add chopped onion; season with salt and pepper. Cook, stirring, until softened, 3-4 minutes. Add couscous; cook, stirring, until toasted, 1-2 minutes. Stir in stock concentrate, ¾ cup water (1½ 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. Keep covered until ready to serve.

While couscous cooks, pat chicken or steak dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken or steak; cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes, or until steak reaches desired doneness, 3-5 minutes.