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Preparation

1. Preheat oven to 400ËšF. Mix together paprika, cumin, black pepper and cayenne pepper. Set aside 1 tablespoon for couscous.
2. Place cauliflower florets on a sheet pan, drizzle with 2 tablespoons olive oil and sprinkle the remaining spice mixture on the cauliflower.  Gently mix so all florets are covered.
3. Loosely cover pan with tin foil and place in center rack of oven for 10 minutes.  After baking for 10 minutes, remove tin foil and cook for an additional 15 minutes.
4. Dice the cucumber, chop the parsley and mince the garlic; then mix them together. Drizzle with lemon juice and mix again.
5. In a small saucepan heat remaining 1 tablespoon olive oil and add couscous.  Sprinkle with spice mixture and stir.  Sauté until couscous turns slightly brown, approximately 3-5 minutes.
6. Add 1 cup of water and bring to a boil. Remove from the heat and let couscous stand for 5 minutes. Fluff with a fork, divide evenly into four bowls.
7. Remove cauliflower from oven, divide evenly on couscous. Top each bowl with cucumber/parsley mixture. Enjoy!