This is the perfect pivot dish from a side for dinner to a no-fuss lunch. It can even be served both hot and cold. Carrots are roasted with harissa, a fiery Tunisian chile paste, and date syrup for a sweet and spicy finish before getting tossed with Israeli couscous, also known as pearled couscous or ptitim. Finished with lemon juice and chopped parsley, this dish is light and bright and tastes like you put a lot more work into it that you actually did.
Preheat the oven to 450 degrees F. On a sheet pan, toss the carrots with 2 tablespoons of the olive oil, the harissa, date syrup and a heavy pinch of salt and pepper to coat. Roast until tender, 25 to 30 minutes.
Meanwhile, in a medium saucepan, bring 3 cups water to a boil. Season with a heavy pinch of salt and add the couscous. Reduce the heat to medium-low and cook, covered, until tender, about 15 minutes. Remove from the heat and let sit for 5 minutes, then fluff with a fork.
Transfer the couscous to a large bowl and toss with the remaining 2 tablespoons of olive oil, the roasted carrots, lemon zest and juice and parsley. Adjust seasoning with salt and pepper, then serve warm or at room temperature.