Harissa Roasted Carrots and Chickpeas Couscous Salad (vegan, healthy)

0 Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Place chopped carrots and chickpeas on the pan. In a small bowl, add the avocado oil, coriander, cumin, smoked paprika, harissa, salt, and pepper. Stir until well combined. Pour over the carrots and chickpeas. Mix until everything is evenly coated in the sauce. Bake for 30 minutes or until browned. 
1 While carrots and chickpeas are roasting, cook the couscous. In a medium saucepan on medium high heat, add the olive oil and couscous. Toast couscous in oil for 3 minutes, stirring frequently. Add the water and salt, stir, and bring to a boil. Simmer and cover for 15 min. Fluff couscous when done. 
2 Make the dressing by combining all the ingredients under dressing in a small bowl or liquid measuring cup. Whisk until smooth and combined. 
3 In a large salad bowl, add the kale and juice from half a lemon (if your lemon is small, you may need to add more). Massage the kale to soften. Add the cooked couscous, roasted carrots and chickpeas, golden raisins, vegan feta, and sliced almonds. Then pour the dressing all over the top. Mix the salad until everything is well combined. Taste and add more salt if needed. Enjoy!