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Preheat the oven to 390 °F.
In a large bowl, combine the chickpeas, cauliflower, carrots, capsicum, 2½ tsp of olive oil, turmeric, cumin, paprika, and a pinch of salt and pepper. Transfer onto a baking tray, and bake on the middle rack of the oven for 25 minutes.
Combine the couscous and raisin in a heat safe contairner. Add ⅔ cup of boiling water, mix, and cover the bowl. Let it rehydrate for 5 minutes, remove the lid, and fluff the couscous with a fork.
Add a pinch of salt and the remaining olive oil to the kale, and massage with your hands for a minute. The kale will change texture and color, becoming darker and softer.
In a small blender add the harissa paste, lemon juice, tahini, water, garlic and maple syrup. Blend until smooth (see notes).
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!