Place an oven rack in the center of the oven; preheat to 450°F. Fill a small pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Peel the kohlrabi; if present, remove the core, then medium dice. Halve the lemon crosswise; discard any seeds. Line a sheet pan with foil. Transfer the carrot pieces and diced kohlrabi to the foil. Drizzle with olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer. Add the halved lemon, cut side down, to the sheet pan of seasoned vegetables. Roast 16 to 18 minutes, or until the vegetables are lightly browned and tender when pierced with a fork. Remove from the oven. When cool enough to handle, evenly top the roasted vegetables with the juice of 1 roasted lemon half. Taste, then season with salt and pepper if desired.

Meanwhile, carefully add the eggs to the pot of boiling water and cook 7 minutes for soft-boiled, or until your desired degree of doneness. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Season with salt and pepper.

Meanwhile, in a separate, medium pot, combine the couscous, raisins, and 3/4 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork. Cover to keep warm.

Meanwhile, in a bowl, combine the labneh, the juice of the remaining roasted lemon half, and 1 tablespoon of water; season with salt and pepper. To the pot of cooked couscous, add the arugula and salsa verde; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished couscous topped with the finished vegetables and seasoned eggs. Drizzle with the lemon labneh and garnish with the sunflower seeds. Enjoy!