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1. Preheat the oven to 425 F (220 C). Line a large baking sheet with parchment paper.
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2. Peel the carrots and slice them on a slight diagonal into thick coins or batons. Pat the cooked chickpeas dry with a clean towel to help them crisp.
6 piece carrot,
2 cup cooked chickpeas
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3. In a large bowl, whisk together tomato paste, some of the olive oil, smoked paprika, ground cumin, a pinch of cayenne or red pepper flakes, garlic powder if using, ground coriander, most of the salt, and black pepper to form a loose paste. Add the carrots and chickpeas and toss until everything is well coated, adding a little more olive oil if needed so the vegetables are evenly glazed.
4 tbsp olive oil,
1 tsp ground cumin,
1 tsp smoked paprika,
1.2 tsp salt,
0.5 tsp black pepper,
2 tbsp tomato paste,
0.2 tsp garlic powder,
0.2 tsp ground coriander
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4. Spread the carrots and chickpeas in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, stirring once halfway through, until the carrots are tender and caramelized on the edges and the chickpeas are crisp in spots.
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5. While the vegetables roast, bring the water and a pinch of salt to a boil in a small pot. Stir in the couscous, cover, turn off the heat, and let sit for 5 minutes.
1.2 tsp salt,
1 cup couscous,
1.2 cup water
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6. Finely chop the fresh parsley and fresh mint. Fluff the couscous with a fork, then add the chopped herbs, extra-virgin olive oil, zest of one lemon, and a squeeze of lemon juice. Toss, taste, and adjust seasoning with a little more salt if needed.
1 piece lemon,
0.5 cup fresh parsley,
0.2 cup fresh mint,
1 tbsp extra-virgin olive oil
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7. In a bowl, combine the plain Greek yogurt, finely grated or pressed garlic clove, remaining lemon zest, juice from half a lemon, honey, a pinch of salt, and a small splash of water. Whisk until smooth and drizzleable, adding a bit more water if needed to thin.
1.2 tsp salt,
1 piece lemon,
1 cup plain Greek yogurt,
1 clove garlic clove,
1 tsp honey
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8. Roughly chop the toasted almonds. If desired, lightly dress the baby arugula with a few drops of lemon juice and a drizzle of olive oil, plus a pinch of salt.
4 tbsp olive oil,
2 piece lemon,
0.3 cup toasted almonds,
2 cup baby arugula
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9. Divide the herbed couscous among bowls. Top with a handful of baby arugula, then spoon the harissa roasted carrots and chickpeas over the top. Drizzle generously with the lemon yogurt, sprinkle with chopped toasted almonds, and serve with remaining lemon wedges on the side.
6 piece carrot,
2 cup cooked chickpeas,
1 cup couscous,
2 piece lemon,
1 cup plain Greek yogurt,
0.3 cup toasted almonds,
2 cup baby arugula
By mansi