cauliflower and chickpeas with Ras El Hanout en Papillote

1 cup couscous
optional 1 pinch of salt
2 1/2 Tablespoon olive oil,m divided plus more for drizzling
2 cups small cauliflower florets
1 small fennel bulbs, quartered and thinly sliced ( 1 cup)
1 cup canned or cooked chickpeas
1 Tablespoon ras el hanout
2 teaspoons lemon juice
1 clove garlic, minced  ( 1 teaspoon)
3 jarred and roasted peppers drained and cut into 2 inch strips
3/4 cup pitted dates for garnish
Lemon wedges for garnish
Oven should be preheated to 400 degrrees  4-15 inch lengths of parchment paper  and fold each in half. Set aside.
Put the couscous in bowl and add salt if you use it, it will add sodium to the dish so if you have high blood pressure you can leave it out). Pour 1 cup couscous , cover and and stand 3 minutes  Stir in 1/;2  teaspoon oil  and set aside.
Toss together cauliflower , fennel, onion, chickpeas, ras el hanout, lemon juice, garlic and the rest of 2 teaspoons oil in a bowl. The open folded parchment sheets like they are a book. and spoon 1/2 cup couscous  to one side of crease. 1 heap of of cauliflower mixture  and top each serving with them.
Over the cauliflower mixture lay red pepper strips  and sprinkle with dates . Fold over parchment so the edges meet over food  then crimp and seal edges with small overlapping diagonal folds
Put the packets on large baking sheets  and bake 20 minutes. Before serving cool 2 minutes .Use garnish  of lemon wedges.