Roasted Vegetable Couscous Bowl

Name: Roasted-Vegetable Couscous Bowl
Ingredients: 1 can (14 ounces) chickpeas, rinsed and drained; 1 head cauliflower (1 ½ pounds), trimmed and cut into quarters; 8 ounces carrots (about 4), peeled and cut into 1-inch pieces; ¼ cup extra-virgin olive oil, plus more for drizzling; 2 teaspoons ras el hanout (a Moroccan spice blend) or curry powder; 1 lemon, halved; Kosher salt and freshly ground pepper; 10 ounces couscous; 4 ounces crumbled feta (1 cup); ¼ cup cilantro leaves, roughly chopped