Harissa-Spiced Cauliflower Kabobs with Tomato Mint Salad

In a large bowl, whisk together garlic, olive oil, harissa, cinnamon, cumin, smoked paprika, and black pepper. Add cauliflower florets and toss until completely coated. Let marinate for 15 minutes.

Thread cauliflower onto 4 metal or soaked wooden skewers, leaving small gaps between pieces. Season with salt. (Don't pack the cauliflower too tightly — it needs space to caramelize properly)

Grill over medium-high heat, covered, turning once, until deeply golden and tender, 10-12 minutes total. Or broil 5 inches from heat for the same time.

Meanwhile, combine all salad ingredients in a bowl and let stand 10 minutes for the flavors to meld.

For couscous, bring vegetable broth to a boil. Remove from heat, stir in couscous, and cover tightly. Let stand 5-10 minutes, then fluff with a fork.

Serve kabobs over couscous with tomato mint salad spooned on top.