Herbed Couscous Recipe with Roasted Cauliflower

Adjust one rack to bottom of your oven. Preheat oven to 475 degrees F. In a small bowl, mix spices, salt and pepper. Set aside 1 tbsp of the spice mixture to be used later for the couscous. Place the cauliflower on a large sheet pan. Drizzle with extra virgin olive oil (you might use between 4 and 6 tbsp or so). Sprinkle the spice mixture on top of the the cauliflower (keeping aside 1 tbsp for later). Toss by hand to make sure all the cauliflower florets are well-coated with the olive oil and spices. Spread on the sheet pan in one layer. Cover the sheet pan with foil. Place on the bottom rack of the heated oven. Bake for 10 minutes. Remove from oven and uncover (discard foil). Return to heated oven, and bake for another 12 to 15 minutes. Remove again from oven, using a pair of tongs, turn cauliflower over on the other side. Return to oven for another 12 minutes (total baking time 37 minutes or so). While cauliflower is roasting, prepare simple Mediterranean salad according to this recipe. Prepare tahini sauce, if using, according to this recipe. Make the herbed couscous. In a saucepan, heat 1 tbsp extra virgin olive oil over medium heat. Add couscous and the remaining 1 tbsp of spice mixture. Saute, tossing regularly, until couscous is toasted into a light brown color. Add boiling water (consult package for amount of boiling water needed). Turn heat to low, cover and simmer for about 12 minutes or so, or until liquid is absorbed and couscous is fully cooked through. Remove cooked couscous from heat, and add chopped green onions, parsley, and lemon juice. Mix using a wooden spoon. Assemble your dinner bowls! Divide herbed couscous and roasted cauliflower among 4 dinner bowls. Add 3-ingredient Mediterranean salad to each. Sprinkle feta cheese and a pinch more Za'atar, if you like. Drizzle a little tahini, particularly over the cauliflower, if you like. Enjoy!