Preheat the oven to 350°F.
Cook couscous and lentils according to package instructions; drain and return to their pots.
Add the carrots and fennel to a rimmed baking sheet, sprinkle with ras el hanout seasoning and drizzle with olive oil; toss to coat well and spread into an even layer. Roast until tender, about 6 to 8 minutes.
Place currants in a small bowl and cover with warm water; soak for 5 minutes, then drain
Whisk all vinaigrette ingredients in a small bowl and season to taste.
Divide the lentils, couscous, carrots, fennel, currants, chickpeas, mint, and arugula between 4 serving bowls and scatter olives, seeds, and pine nuts on top. Drizzle with harissa dressing and serve.