1 head cauliflower, leaves removed, bottom stem trimmed
1/4 cup harissa
1 tablespoon + 1/3 cup olive oil and more for greasing pan
1/4 teaspoon cumin
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup couscous
1 cup boiling water
1 cup parsley leaves plus more chopped for serving
1 cup cilantro leaves plus more chopped for serving
2 tablespoons minced chives plus more for serving
Juice of 1 lemon
Preheat the oven to 400 degrees F.
Cut the cauliflower lengthwise into 1/2-inch slices. Break up any larger pieces of cauliflower.
In a large bowl, whisk together the harissa, 1 tablespoon olive oil, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the cauliflower and rub it with the harissa mixture.
On a sheet pan lightly greased with olive oil, arrange the cauliflower in a single layer. Roast for 25-30 minutes, flipping halfway through cooking, until browned.
While the cauliflower is roasting, place the couscous in a large bowl. Pour in the boiling water, cover and wait 8-10 minutes for the water to absorb. Then fluff with a fork.
Place the parsley and cilantro leaves, chives, lemon juice, 1/3 cup olive oil and the remaining salt and pepper in the bowl of a food processor. Puree the mixture until the herbs are finely chopped.
Stir the herb oil into the couscous and fold in the cauliflower. Top with chopped parsley and cilantro before serving.