Thoroughly rinse produce and pat dry. Cut cauliflower into bite-sized pieces. Trim ends off carrot, peel, and cut into 1/2" pieces. Peel and cut onion into 1/2" dice. Stem and coarsely chop cilantro. Slice olives in half. Cut dates into 1/4" dice. Dice roasted red pepper into 1/2" pieces. Rinse peas briefly under warm water to thaw, then drain. Drain chickpeas. Bring a small pot with 1 1/2 cups water to boil for couscous over high heat then turn off and and keep hot.

Place a large pan over medium-high heat. Add 2 tsp. olive oil to hot pan. Add carrot and onion and cook 2 minutes while stirring. Add tagine spice blend and cook 1 minute. Toasting the spice blend before adding liquid releases their full aromatic potential. Add cauliflower and cook 1 more minute, stirring to coat cauliflower.

To the pan, add 2 cups water, chickpeas, dates, and 1/2 tsp. salt and 1/4 tsp. pepper. Bring to a boil. Allow to boil until broth has reduced by 2/3, about 5-8 minutes.

While tagine cooks, bring small pot back to a boil over high heat. Place couscous into a small bowl with a pinch of salt and 2 tsp. olive oil. Pour 1 cup boiling water over couscous. Gently stir and cover tightly with plastic wrap. Set aside for 10 minutes. Remove plastic wrap and fluff with a fork.

Add olives, peas, roasted red pepper, and cilantro to tagine. Taste, then season with additional salt and pepper, if desired.

Place a bed of couscous on plate. Spoon tagine over couscous and serve.