Roast Beef and Couscous Salad

INGREDIENTS

• 6 medium carrots, cut into 1-inch pieces
• 2 tablespoons apple cider vinegar
• Kosher salt and freshly ground pepper
• 1 head escarole, torn into bite-size pieces
• 1 cup Israeli couscous
• 3 tablespoons extra-virgin olive oil
• 1 red onion, cut into 1-inch pieces
• 3/4 cup low-fat Greek yogurt
• 8 ounces deli-sliced roast beef, cut into bite-size pieces
• 1/2 cup golden raisins
• 2 teaspoons harissa or other hot chile paste