Directions

1. In a medium saucepan bring the vegetable broth, orange juice, zest, ras el hanout and a pinch of salt & black pepper to boil. Whisk in the couscous and 1 tablespoon of oil. Remove from heat & cover. Let couscous stand for 5-7 minutes or until liquid is absorbed. Let cool slightly.
2. Stir in the chickpeas, raisins, olives, green onions and parsley. Mix in the eggs, feta and 1/2 cup panko until combined. Chill in the refrigerator for 15 minutes. Pour the remaining panko into a shallow dish.
3. Form the couscous mixture into 8 patties. Gently press each side of the patties into the remaining panko. Heat another tablespoon of oil in a large skillet over medium heat. Fry patties on each side until golden brown, adding additional oil as needed. Drain on a paper towel lined plate.
4. In a medium bowl whisk together 1 teaspoon of oil with the marmalade, juice of 1/2 of a lemon, ginger, mint and a pinch of salt and black pepper. Add the carrots, arugula, & pistachios. Toss all to coat.
5. In a small bowl stir together the yogurt, honey, harissa, garlic, juice of 1/2 of a lemon and a pinch of salt and black pepper. Place the carrot mixture over each of 4 plates. Top each with 2 couscous cakes. Spoon the yogurt over patties, then garnish with snipped chives and extra feta.