Roasted Cauliflower and Couscous

0 Preheat the oven to 400 F.
1 Cut the cauliflower into small florets. Add them to a large baking sheet and toss with the olive oil, date syrup and spices.
2 Roast for 35-40 minutes, flipping halfway through, until browned and tender.
3 While the cauliflower roasts, heat a pot on medium heat with 2 tbsp of olive oil. Add the dry pearled couscous and toast for 1-2 minutes.
4 Add in the spices and water and cover the pot, then bring to a boil. Once boiling, reduce the flame to low and simmer for about 20 minutes, until all of the liquid is absorbed.
5 Once the water is absorbed, remove the pot from the heat and mix in the drained chickpeas. Let sit until the cauliflower is ready.
6 Once the cauliflower is ready, transfer to a bowl with the chickpea couscous mix and toss with the slivered almonds and parsley. Add a pinch of salt as needed and golden raisins if using.