• Preheat oven to 425 degrees. Wash and dry all produce. Chop peeled carrots. Cut onion in half. One half will be cut into thin slices, the other half will be finely chopped to 1/4c. Drain and rinse chickpeas. Zest and halve lemon.
• On a baking sheet, add carrots to one side and drizzle with oil, 1/2 teaspoon of harissa and salt and pepper. Toss and then roast in the oven for 5 minutes.
• While the carrots roast, combine chickpeas and onion slices with a large drizzle of oil, 1/2 tsp harissa, salt, and pepper and set aside until the carrots finish their 5 minutes in the oven.
• Once the carrots have roasted for 5 minutes, add chickpea mixture to the sheet pan along with the carrots and return to oven. Roast for 15029 minutes, or until veggies are tender.
• As the carrots and chickpeas roast,, melt 1 TBSP butter in a small pot over medium-high heat. Add chopped onion and season with salt and pepper. Cook until fragrant for 2-3 minutes. Stir in dry couscous with 1 cup water, vegetable concentrate, and a big pinch of salt. Bring to a boil, then immediately cover and remove from heat. Keep covered until ready to serve.
  
• Chop cilantro and zest the lemon and cut in half.
• Once the roasted vegetables are done, remove from oven, fluff couscous with a fork, stir in lemon zest and 1/2 of the chopped cilantro. Season with salt and pepper. Assemble bowls by dividing between bowls and top with roasted carrots and chickpeas. Top with avocado crema and cilantro leaves. Serve with remaining lemon halves as garnish.

For the Avocado Crema

• In a small bowl, add mashed avocado, sour cream, 1 TBSP water, and a squeeze of lime juice to taste. Season with salt and pepper. Top chickpeas and couscous once the bowl is assembled.