Moroccan Chickpea and Couscous Bowl

Preheat oven to 425°F. Toss dried chickpeas and carrot rounds with olive oil, cumin, smoked paprika, and salt on a sheet pan. Roast for 25 minutes, tossing halfway, until chickpeas are crispy and carrots are tender.

While vegetables roast, bring 1 cup salted water to a boil. Remove from heat, add couscous, cover, and let stand 5 minutes. Fluff with a fork.

Stir harissa paste and chopped preserved lemon rind into plain yogurt until well combined. Thin with a splash of water if needed.

Divide fluffy couscous among bowls. Top with roasted chickpeas and carrots. Drizzle harissa yogurt generously over everything. Finish with fresh mint.