Preheat the oven to 400°F. Line a rimmed sheet pan with aluminum foil; set aside.

In a medium saucepan, bring 1 1/4 cups of water and a pinch of salt to a boil. Add the pearl couscous then reduce to low heat. Simmer for 12 minutes or until the couscous is cooked to an al dente consistency. Drain in a fine mesh strainer to remove any excess liquid. Drizzle with 1 teaspoon olive oil and toss gently to coat; set aside.

While the couscous is cooking, spread the pine nuts in a single layer onto the baking sheet. Toast for 1 minute, or until light golden brown. Transfer to a cutting board and roughly chop.

In a large bowl, toss together the chickpeas, carrots, the remaining 1 tablespoon olive oil, baharat spice mixture, and salt.

Onto the baking sheet used for the pine nuts, spread the chickpea mixture in an single layer. Roast for 20 minutes, until the carrots are fork tender.

Transfer the roasted chickpeas and carrots to the bowl with the couscous. Stir to combine.

Drizzle with lemon juice and toss to coat. Season to taste with salt and black pepper.

Sprinkle with lemon zest and cilantro. Serve warm or room temperature.