Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Peel and halve the carrots lengthwise. On a lined sheet pan, toss carrots with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer. Roast in the oven, turning halfway through, 17 to 20 minutes, until tender when pierced with a fork. Remove from the oven and drizzle with ½ the honey. Set aside in a warm spot.
While the carrots roast, add the couscous to the pot of boiling water and cook, 8 to 12 minutes, until tender. Thoroughly drain the couscous and transfer to a bowl. Drizzle with oil; season with all but a pinch of the remaining spice blend and S&P, and toss to combine. Set aside in a warm spot.
While the couscous cooks, cut the halloumi into ¼ inch slices. Remove the kale leaves from the stems; thinly slice the leaves into ribbons. In a large bowl, combine the kale and a drizzle of olive oil; season with the remaining pinch of spice blend and S&P to taste. Using your hands, massage the kale 1 to 2 minutes, until wilted.
In a medium pan, heat a drizzle of oil on medium. Add the halloumi and cook, 1 to 2 minutes per side, until golden brown.
While the halloumi cooks, in a small bowl, combine the ajvar, vinegar, remaining honey and 2 tbsp olive oil (double for 4 portions); season with S&P to taste.
Divide the finished couscous between your bowls. Top with the seasoned kale, halloumi, roasted carrots and hummus. Drizzle the ajvar vinaigrette over the dish. Bon appétit!