Preheat your oven to 425°F (220°C). Chop the cauliflower and carrots into bite-sized pieces, and rinse and drain the chickpeas. Toss with olive oil, cumin, paprika, turmeric, garlic powder, salt, and pepper.

Spread the vegetable mixture on a baking sheet and roast for 25–30 minutes, stirring halfway through, until golden brown and crunchy.

In a saucepan, bring vegetable broth (or water) to a boil. Stir in couscous and a drizzle of olive oil. Cover and let sit for about 5 minutes, then fluff with a fork and mix in parsley and lemon zest.

Whisk together tahini, lemon juice, minced garlic, and salt. Gradually add water until smooth.

Combine sliced cucumber, red wine vinegar, sumac, and salt in a bowl and let sit for 10 minutes.

Assemble the bowls with couscous at the base, topped with roasted veggies, tahini sauce, and cucumber salad.