1. Preheat oven to 200°C (400°F). 2. In a small bowl, mix 10g harissa paste, 10ml olive oil, 2g cumin, 2g coriander, 2g paprika, and black pepper. 3. Toss 100g cauliflower florets, 100g diced carrots, 75g diced red onion, and 6g minced garlic with the harissa mixture. 4. Spread vegetables on baking sheet and roast for 20 minutes. 5. Add 150g chickpeas to the baking sheet and continue roasting for 10 more minutes. 6. Meanwhile, bring 180ml vegetable broth to a boil. 7. Place 80g dry couscous in a heatproof bowl, pour boiling broth over it, cover, and let stand for 5 minutes. 8. Fluff couscous with a fork and stir in 5ml olive oil and 10ml lemon juice. 9. Fold in roasted vegetables and chickpeas, 10g chopped cilantro, and 5g chopped mint. 10. Serve with 30g Greek yogurt on the side if desired.