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 and cover with cling film or a saucer.
Pop the broad beans out of their pods. Place them in a small pan. Pour over enough boiling water to cover them. Cook for 2 mins. Drain and rinse under cold water. Squeeze the bright green beans out of their tougher grey skins. Put to one side.
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. Roughly chop the parsley, stalks and all.
Place the lemon zest and juice, garlic and parsley in a processor with 1 tbsp olive oil and plenty of seasoning. Pulse till combined but not smooth. This is your gremolata. If you don't have a food processor, just chop the parsley a little finer and mix with the other ingredients.
Toast the almonds in a dry frying pan till golden. Fluff the couscous with a fork. Add the broad beans, 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.