Step 1

Preheat the oven to 190°C fan. Halve the carrots lengthways and cut into 4cm pieces.

Step 2

In a small bowl, mix the honey and harissa.

Step 3

Toss the carrots with a splash of olive oil, cinnamon, salt, and black pepper. Spread onto a baking tray and roast for 20-25 mins.

Step 4

Pat dry the chickpeas and add them to the baking tray. Roast for another 15 mins until crispy. Once cooked, toss with the harissa-honey mixture.

Step 5

Meanwhile, place the couscous in a bowl, season with salt, and cover with boiling water. Place a plate on top to trap the steam and let sit for 5 mins. Fluff with a fork

Step 6

Mix the couscous with chopped parsley and chopped olives Season to taste.

Step 7

In a blender, blitz the feta, Greek yoghurt, and lemon juice until smooth. Season with salt and black pepper.

Step 8

To serve, divide the couscous into serving boxes, top with the roasted carrots, roasted chickpeas, and drizzle with the feta dressing. Refrigerate until needed. No need to reheat before serving.