Preheat the oven to (390F) 200C.
Combine the chickpeas, cauliflower, carrots, capsicum, olive oil and spices onto a baking tray. Bake for 25 minutes.
Combine the couscous and raisin. Rehydrate by pouring boiling water and keep covered as per the packet instructions.
Massage the kale with a pinch of salt and a squeeze of lemon juice.
Blend the sauce ingredients.
To build, divide in two bowls the roasted veggies, couscous, and kale. Top with almonds, mint, creamy harissa sauce, and a dash of salt and enjoy!
