Roast Beef and Couscous Salad

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6 medium carrots, cut into 1-inch pieces

1 red onion, cut into 1-inch pieces

3 tablespoons extra-virgin olive oil 

Kosher salt and freshly ground pepper

1 cup Israeli couscous

1/2 cup golden raisins

3/4 cup low-fat Greek yogurt

2 teaspoons harissa or other hot chile paste

2 tablespoons apple cider vinegar

1 head escarole, torn into bite-size pieces

8 ounces deli-sliced roast beef, cut into bite-size pieces