Preheat the oven on 200 ℃ and line a large tray with baking paper.
Trim the carrots and optionally halve larger carrots. Drain the chickpeas. Thrown everything on the baking tray and drizzle with olive oil, salt, pepper and cinnamon and give it a shake. Put this in the oven for 30 minutes.
Add 750 ml of water to a pan and bring to boil. Add the pearl couscous and some salt and boil for 10 minutes. Drain and put the couscous back in the pan.
Prepare the yoghurt sauce by pressing the garlic, and then adding all ingredients to a bowl. Mix thoroughly. Don't be stingy with the salt here, it needs a lot to mimic the intensity of feta. If you are using a very thick yoghurt, you can thin the sauce using any unsweetened plantmilk.
Take the baking tray out of the oven. Add the harissa and agave syrup and stir well. Serve together with the couscous, sauce and some fresh parsley.