Prep ingredients: thinly slice 1 red onion, mince 2 garlic cloves, and have 2 cups canned chickpeas (drained) ready. Chop 1/2 cup fresh herbs (cilantro, parsley, mint) for the chickpeas and separately chop 1/2 cup fresh herbs for the couscous. Measure the spices for the chickpeas: 1/8 tsp salt, 1/4 tsp black pepper, 1/8 tsp cumin, 1 tsp turmeric, 1 tsp paprika, 1/4 tsp allspice, 1/8 tsp cinnamon, and 1/4 tsp cayenne pepper.

Cook the chickpeas: heat 1 tablespoon olive oil in a skillet (cast-iron or other) over medium-high heat. Add the sliced onion and minced garlic and sauté about 2 minutes, until softened and slightly golden. Add the drained chickpeas and all the measured spices (salt through cayenne). Sauté, stirring, until the spices are toasted and fragrant, about 2–3 minutes.

Finish the chickpeas: add 1/4 cup vegetable stock (or water) to the skillet, bring to a brief boil, then reduce heat and simmer just until the liquid is mostly absorbed, about 1–2 minutes. Turn off the heat and stir in the 1/2 cup chopped fresh herbs. Keep the chickpeas warm.

Prepare the couscous: place 1 cup whole wheat couscous in a large heatproof bowl or pot. Pour 2 cups boiling hot water (or stock) over the couscous, add a pinch of salt and a pinch of black pepper, stir once, then cover tightly. Let sit, undisturbed, for 10–15 minutes until the liquid is absorbed.

Finish the couscous: uncover and fluff the couscous with a fork. Stir in 1/2 cup chopped fresh herbs, 1 teaspoon olive oil, and 1/4 teaspoon sumac (optional). Taste and adjust seasoning if needed.

Make the carrot salad: in a bowl, combine 2 cups shredded carrots, 1/4 cup chopped fresh mint leaves, and 1/4 cup raisins. Drizzle 1/4 cup tahini sauce over the mixture and toss to combine.

Assemble the bowls: divide the couscous and chickpeas between bowls (couscous on one side, chickpeas on the other). Add a portion of the carrot salad to each bowl.

To dress up and serve: offer additional Perfect Tahini Sauce and fresh kale for serving, if desired.