Wash and dry all produce. Peel carrots. Using your peeler, shave carrots lengthwise into ribbons. Cut cheese into 1-inch cubes. Zest 1 tsp zest from lemon, then cut into quarters. Melt 1 TBSP butter in a small pot over medium-high heat. Add couscous, tossing to coat. Cook until toasted, 2-3 minutes. Season with plenty of salt and pepper.

Pour 2 cups water into pot with couscous and bring to a boil, then lower heat and reduce to a simmer. Cook until al dente, 7-8 minutes, then drain and transfer to a medium bowl. Stir in juice from one lemon quarter and a drizzle of olive oil. Season with salt and pepper. Set aside.

While couscous cooks, heat a drizzle of oil in a large pan over medium-high heat. Add carrots and half the harissa, tossing to coat. Cook, tossing, until tender, 3-4 minutes. Stir in a squeeze of lemon. Season with salt and pepper. Set aside off heat until couscous is done. After seasoning couscous, toss carrots into couscous in bowl.

Place sour cream, juice from one lemon quarter, remaining harissa, and 2 TBSP olive oil in a medium bowl. Season with salt and pepper. Whisk to combine.

Heat a drizzle of olive oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add cheese to pan and cook, turning cubes until browned all over, 2-3 minutes per side.

Add arugula to bowl with crema and toss to coat, then divide between bowls for serving. Top with carrot and couscous mixture as well as cheese. Garnish with lemon zest. Serve with any remaining lemon quarters on the side for squeezing over.