Preheat the oven to 400°F.

In a small bowl, combine the parsley, mint, garlic, and lemon zest. Set aside.

Cook the couscous according to package directions for al dente consistency. Drain in a fine mesh strainer and rinse with cold water. Transfer to a medium bowl, drizzle with 1 teaspoon of olive oil, and set aside.

In a separate medium bowl, toss the carrots with 2 teaspoons of olive oil, salt, and ground black pepper. Spread in a single layer on a roasting pan. Roast for 10 minutes, or until the carrots can be pierced with a fork but still retain a little crunch. (The best way to test that the carrots have reached your desired level of crisp-doneness is simply to eat one.)

Transfer the cooked carrots to the bowl with the couscous and stir to combine. Sprinkle in the parsley/mint mixture and gently toss to distribute throughout. Adjust seasoning to taste and serve.