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To make the roasted veg: Preheat the oven to 425F. Add carrot, cauliflower, and chickpeas to a large lined baking tray. Toss together with olive oil, cumin, paprika, turmeric, salt, and pepper. Spread on the sheet evenly and bake for 30-35 minutes, tossing halfway through.
To make the sauce: In a bowl add tahini, harissa, garlic powder, maple syrup, lemon juice, salt, and pepper. Stir to combine and then stir in water 1 tbsp at a time, adding water until the desired consistency is reached.
To make the couscous: In a large mixing bowl combine couscous, raisins, cinnamon, and a pinch of salt. Pour over boiling water, stir, and cover the bowl with a large plate. Let sit for 5 minutes and then stir to fluff.
To toast the almonds: Add chopped almonds to a pan over medium heat. Toast for 4-5 minutes until fragrant and golden brown, shaking the pan back and forth frequently to toss the almonds and prevent burning. Remove the almonds from the pan once toasted to prevent further browning.
To assemble: Serve couscous in bowls and top with roasted veg. Drizzle on a generous amount of the creamy harissa sauce and top with toasted almonds and parsley. Enjoy!