Harissa Roasted Chickpea Bowl

Directions

1. Preheat oven to 425 degrees.Toss carrots on one side of a baking sheet with 1 tablespoon of olive oil, ½, tsp harissa, salt, and pepper. Roast for 5 minutes.
2. Meanwhile, in a medium bowl, toss chickpeas and onion wedges with a large drizzle of oil, 1 tsp harissa, salt, and pepper. In a small bowl, combine guacamole, sour cream, water, and a squeeze of lemon juice to taste. Season with salt and pepper.
3. Once carrots have roasted for 5 minutes, remove the sheet from the oven. Add chickpea mixture to the empty side. Return to oven and roast until veggies are tender and chickpeas are slightly crispy, 15-20 minutes more.
4. Meanwhile, add 1 tablespoon of olive oil to a small pot over medium-high heat. Add chopped onion and season with salt and pepper. Cook, stirring, until softened, 3-4 minutes. Stir in couscous, vegetable stock, and salt to taste. Bring to a boil, then immediately cover and remove from heat. Keep covered until ready to serve.
5. Chop half the cilantro, pick the remaining cilantro leaves from the stems for garnish. Once everything is done roasting, fluff couscous with a fork and stir in lemon zest and chopped cilantro. Season with salt and pepper. Divide between bowls and top with roasted carrots and chickpea mixture. Top with avocado dressing and cilantro leaves. Drizzle with remaining olive oil and serve with remaining lemon wedges on the side.