In a medium sized pot, bring 3 cups (720ml) of water to boil. Stir in salt and couscous. Cover and reduce heat to low. Cook for 13 to 15 minutes without lifting the lid. Remove from heat and let stand for 5 minutes. Fluff with fork.

While couscous is cooking, heat olive oil in another pan. Sauté onion and garlic for 1 minute. Stir in spices. Add cauliflower, chickpeas, stewed tomatoes, and water. Bring to a boil and season with salt. Cook for 3 minutes.

Add shrimp and cook for another 2 minutes or until shrimps curl and turn pink.

Turn off heat. Stir in chopped parsley.

Serve immediately with roasted brown rice couscous and lime wedges.