Preheat your oven to 400 degrees. Chop your carrots into bite size coin pieces. Spread into a single layer on a baking sheet. Chop your cauliflower into florets and place those in a single layer on the other side of the same baking sheet. Generously drizzle olive oil and salt and pepper and use your hands to make sure they are coated. Roast for 20-25 minutes, flipping halfway until they are tender and delicious. 

In the meantime, make your couscous! In a large pot, add 8 oz of dry couscous. Add in your curry powder, turmeric powder and salt and pepper and mix. On medium heat, toast the couscous with the spices for 1-2 minutes and then slowly add in boiling water. Stir to combine. Cover the pot and cook on low heat for 6 minutes, stirring occasionally. After the 6 minutes are up, take off of heat but keep pot covered for additional 4-6 minutes. 

Lastly, mince your garlic. To a non-stick skillet, add a drizzle of olive oil and let it heat on medium heat until hot. Once hot, add in your minced garlic and cook for 1-2 minutes, stirring occasionally. To this, add in 3-4 cups of mixed greens. Add salt and pepper to taste and let them wilt, stirring, for 1-2 minutes. Once cooked and wilted, squeeze the juice of 1/2 of a lemon on top. 

Once all of your components are done, assemble your bowls! Add your greens to the bottom of a large bowl, followed by your couscous and roasted vegetables. Squeeze the other half of the lemon on top, add a drizzle of olive oil and red pepper flakes. Eat while hot! Enjoy!