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

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