1Preheat oven to 200°C (400°F). In a large bowl, combine the chopped carrots and drained chickpeas. Add harissa paste, 2 tablespoons olive oil, ground cumin, smoked paprika, cayenne pepper (if using), and a pinch of salt and pepper. Toss well to ensure everything is evenly coated.

2Spread the seasoned carrots and chickpeas in a single layer on a large baking sheet. Roast for 25-30 minutes, or until the carrots are tender and slightly caramelized, stirring halfway through.

3While the vegetables are roasting, prepare the whipped feta. In a food processor, combine the crumbled feta cheese, Greek yogurt, minced garlic, and fresh lemon juice. Process until completely smooth and creamy, scraping down the sides as needed. Season with a pinch of pepper.

4In a heatproof bowl, combine the couscous with the hot vegetable broth and a pinch of salt. Cover tightly with a lid or plastic wrap and let stand for 5-7 minutes, until the liquid is absorbed and the couscous is fluffy. Fluff with a fork.

5To assemble, divide the fluffy couscous among four serving bowls. Top each with a generous spoonful of whipped feta, followed by the roasted harissa carrots and chickpeas. Garnish with fresh chopped cilantro and toasted slivered almonds before serving.