Harissa Moroccan Chicken with Dates, Pistachios and Cauliflower Couscous

small head cauliflower (, cut into small florets (about 6 cups))

Olive oil

Sea salt

pieces of bone-in (, skin-on chicken (I used 4 thighs and 4 drumsticks))

harissa (, divided)

medium yellow onion (, diced)

large cloves garlic (, minced)

cumin

ground ginger

bunch asparagus (, woody stalks trimmed (see note))

pitted meijol dates roughly chopped

lemon juice

roughly chopped pistachios