By using cauliflower couscous instead of traditional couscous, we vary the nutrients provided by these bowls and reduce the total calories of the dish.
Preheat oven to 425°F. Line a baking sheet with parchment paper.
Chicken:
In a small bowl, combine the harissa paste and cinnamon. Rub mixture all over chicken tenders and transfer to a prepared baking sheet. Bake until chicken reaches an internal temperature of 165°F, about 20 to 25 minutes. Remove from oven and let rest 5 minutes.
Tahini Dressing:
Whisk together the dressing ingredients in a small bowl, adding water as needed to reach desired consistency. Set aside in the refrigerator.
Cauliflower "Couscous":
Place cauliflower, in batches, in a food processor and pulse until finely chopped and resembles couscous, being careful not to over-process the cauliflower into mush.
Heat oil in a large sauté pan over medium heat. Add cauliflower couscous to the pan. Cook, stirring frequently, until the couscous turns light golden, about 7 minutes. Add the garlic and cook until fragrant, about 1 minute. Remove from heat and allow to cool slightly. Add in remaining couscous ingredients and stir to combine. Taste and adjust seasonings as desired, then toss with dates and almonds.
Assemble the bowls:
Transfer couscous to serving bowls and top with cooked chicken, feta, and mint. Drizzle bowls with tahini dressing.