Harissa Veg Sheet Pan Meal with Couscous and Lemon Yogurt

1. Preheat oven to 400F. Remove the stem from the cauliflower and break it into bite-size florets. Halve the eggplant and cut it into bite-size pieces. Drain the cannellini beans, rinse, and pat them dry. Halve the red onion and cut it into quarters.
2. In a bowl, mix together the olive oil, harissa, maple syrup, orange zest, baharat seasoning (or cinnamon and cumin substitute), and a pinch of salt. Taste to adjust the seasoning. Grease 2 quarter sheet trays. Toss the cauliflower and eggplant with half of the harissa mixture and place them on one tray. Toss the beans with the red onion and the remaining harissa mixture on the other tray. Roast in the oven for 30-35 minutes or until fork-tender, tossing the vegetables once midway through.
3. While the veggies cook, prepare your couscous per boxed instructions. Once cooked, toss with 2 tbsp chopped parsley and 1 tbsp butter. Prepare the lemon yogurt by mixing together the coconut yogurt with the zest of 1 lemon and juice from half of a lemon.
4. Remove the veggies from the oven, squeeze the remaining lemon half over them, toss, and serve with the couscous and lemon yogurt.