Heat oven to 425°F. On rimmed baking sheet, toss carrots with honey, 1 tablespoon olive oil, and 1/4 teaspoon salt and roast until golden brown and tender, 20 to 25 minutes.
Meanwhile, cook couscous per package directions. Heat 1/2 tablespoon olive oil in large skillet on medium. Pat steak completely dry, season with 1/4 teaspoon each salt and pepper, and cook to desired doneness, 4 to 6 minutes per side for medium-rare. Transfer to cutting board, rub with harissa, and let rest at least 5 minutes before slicing.
In large bowl, toss couscous with remaining 1 tablespoon olive oil and zest and juice of lemon. Fold in carrots and sliced steak, then arugula and parsley.
The recipe found at https://www.goodhousekeeping.com/food-recipes/a30392206/harissa-sirloin-with-couscous-salad-recipe/