Heat your oven to 180ºC/Fan 160ºC/Gas 4. Trim the carrots and cut in half lengthways, or into quarters if fat. Place on a baking tray. Drizzle over 1 tbsp olive oil and season. Toss to coat. Roast in the oven for 30-40 mins till golden.
Put the couscous in a heatproof bowl. Pour 250ml boiling water over the couscous. Season with salt and pepper and cover with cling film or a saucer. Set aside to soak.
Trim and slice the spring onions. Slice the sorrel. Set to one side. Zest and juice the lemon. Peel and grate or crush the garlic clove. Finely chop the parsley, stalks and all.
Stir the lemon zest and juice, garlic and parsley with 1 tbsp olive oil and plenty of seasoning. This is your gremolata. You can pulse everything together in a food processor to get a finer textured sauce if you prefer.
Toast the almonds in a dry frying pan for 2-3 mins till golden. Tip into a bowl. Finely shred the spinach. Heat the frying pan again. Pour in 1 tbsp oil and add the spinach with a pinch of salt. Fry on a medium heat for 3-4 mins, stirring, till just wilted.
Fluff the couscous with a fork. Add the spinach, the sorrel and spring onions. Stir in the gremolata, saving 1 tbsp.
Serve the carrots on top of the couscous, drizzled with the saved gremolata and the toasted almonds.