Preheat the oven to 400 degrees. Strip the leaves off the thyme sprig. Mince or grate the garlic. Halve and juice the lemon. Peel and cut the carrots into thin wedges (like steak fries).

In a large bowl, combine the carrots, garlic, thyme, lemon juice, cumin, up to 1/4 teaspoon chili flakes, salt, pepper, and a large drizzle of olive oil. Spread the carrots onto a baking sheet, reserving some of the marinade in the bowl. Roast for 25-30 minutes, tossing halfway through, until golden brown.

Heat a drizzle of oil in a small pot over medium heat. Add the Israeli couscous and toast, stirring, for 1-2 minutes, until slightly fragrant. Add 1 1/2 cups water, the stock concentrate, and a pinch of salt to the pot. Bring to a boil, cover, and reduce to a low simmer for 10-15 minutes, until al dente.

Pit, peel, and dice the avocado. Toss into the bowl with the remaining marinade. Toss in the arugula and the roasted carrots, adding a drizzle of oil if necessary. Season with salt and pepper.

Serve the salad on a bed of Israeli couscous, finish with a sprinkle of pepitas and a dollop of sour cream. Enjoy!