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1
Prepare a grill for high heat.
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2
Tear off two 18-inch-long pieces of aluminum foil.
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3
Heat a skillet over medium-high heat and toast the almonds, tossing occasionally, until lightly toasted.
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4
Remove the bottom leaves of the cauliflower, and trim the stem down to the base.
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5
Turn the cauliflower on its side.
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6
Starting near the stem end, cut the cauliflower crosswise to make two 1-inch-thick rounds.
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7
(If you start near the top, the cauliflower will crumble.)
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8
Cut each round in half so you have 4 semicircles.
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9
Save any trimmings for another use.
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10
Whisk together the harissa and 3 tablespoons of the olive oil in a small bowl.
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11
Place 2 cauliflower steaks on each piece of foil.
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12
Brush both sides of each steak with the harissa mixture, and sprinkle on a little salt.
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13
Wrap the steaks up to make foil packets as flat as possible, for maximum contact with the grill.
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14
Place the 2 foil packets on the hot grill, sealed-side down, and grill for 12 minutes.
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15
Flip the packets, and open them up with tongs to allow the steam to escape.
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16
Cook the cauliflower in the opened foil until tender and nicely browned on the bottom, 6 to 8 minutes.
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17
Meanwhile, heat 1 tablespoon of the oil in a medium saucepan over medium heat.
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18
Add the garlic and ginger, and stir for about 1 minute.
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19
Add the couscous, 2 1/4 cups water, the raisins and 1 teaspoon salt.
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20
Bring to a boil.
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21
Cover, reduce the heat to low and cook until all the water has been absorbed and the couscous is tender, about 12 minutes.
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22
Transfer the couscous to a large bowl, and stir with a fork to break up any clumps and release excess steam.
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23
Let sit for 5 minutes to cool slightly.
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24
When ready to serve, add the remaining 3 tablespoons oil, the lemon juice and zest, feta, almonds, parsley, 1/2 teaspoon salt and some ground black pepper to the couscous.
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25
Divide the couscous and cauliflower steaks among 4 plates.
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26
Scatter 3 olives on each plate.
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27
Drizzle the cauliflower with oil, and add a squeeze of lemon juice.
