Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Finely chop cilantro. Zest and quarter lemon. Peel and mince or grate garlic.

Trim and discard woody bottom ends from asparagus. (Save carrots for another use.)

Toss carrots on a foil-lined baking sheet with a drizzle of oil, salt, and pepper.

Roast on top rack until golden brown and softened, 20-25 minutes.

Swap in asparagus for carrots. Roast until lightly browned and tender, 10-12 minutes.

While carrots roast, in a small bowl, combine cilantro, half the cumin (you’ll use the rest later), half the lemon zest, 2 TBSP olive oil (4 TBSP for 4 servings), a big squeeze of lemon juice, and a pinch of garlic to taste. Season with salt, pepper, and chili flakes to taste.

Heat 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add couscous and remaining garlic. Cook, stirring often, until garlic is fragrant and couscous is lightly toasted, 1-2 minutes.

Stir in ¾ cup water (1½ cups for 4) and stock concentrate. Bring to a boil, then cover and reduce to a low simmer. Cook until al dente, 6-8 minutes.

Keep covered off heat until ready to serve.

While couscous cooks, pat barramundi* dry with paper towels. Season all over with remaining cumin, salt, and pepper.

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add barramundi and cook until opaque and cooked through, 4-6 minutes per side. Turn off heat.

Fluff couscous with a fork; season with salt and pepper.

Toss carrots with remaining lemon zest.

Divide couscous, carrots, and barramundi between plates. Top barramundi with cilantro sauce. Serve with remaining lemon wedges on the side.

Toss asparagus with remaining lemon zest.