Preheat the oven to 450°F. Cut the cauliflowers into small pieces. Peel & cut the onion into 1/2-inch-wide wedges. Peel and roughly chop the garlic. Separate the chard leaves and stems; roughly chop the leaves and thinly slice the stems. Drain and rinse the chickpeas. Quarter the lemon. Cut the pita bread into 8 equal-sized wedges.

Cook the couscous as directed & keep warm.

While the couscous cooks, in a large pot, heat a drizzle of olive oil on medium-high until hot. Add the cauliflower pieces and sliced onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the chopped garlic and sliced chard stems; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the stems are softened. Add the tomato paste and ras el hanout (Moroccan seasoning). Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined.

Add 1-2 cups of water to the pan; season with salt and pepper. Cook, stirring occasionally, 9 to 11 minutes, or until the water has cooked off and the cauliflower is softened. Add the chopped chard leaves, raisins, and chickpeas; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the leaves are wilted. Turn off the heat; stir in the juice of 2 -4 lemon wedges and a drizzle of olive oil.

While the tagine cooks, place the pita wedges on a sheet pan. Drizzle with olive oil and turn to coat; arrange in an even layer. Toast in the oven 4 to 6 minutes, or until lightly browned and crispy. Remove from the oven and season with salt and pepper to taste.

While the pita wedges toast, season the Greek yogurt with salt and pepper to taste. Stir the Feta cheese (crumbling before adding) into the pot of cooked couscous. Season with salt and pepper to taste. Serve the finished tagine and finished couscous with the pita chips and remaining lemon wedges on the side. Top the tagine with the seasoned Greek yogurt.