Divide cauliflower into florets, then cut into bite-sized pieces.

Rinse raisins thoroughly under running water. Transfer to a small bowl, add 1 tablespoon hot water, and stir in Couscous spice blend .

Season turkey steaks with salt and coat on all sides with Baccarat spice blend.

In a small bowl, mix yogurt with a pinch of salt and Yogurt spice blend.

Chill until serving.

Toss couscous with a pinch of salt and 1 tablespoon olive oil.

Add raisins along with their spiced soaking liquid, then pour over boiling water (about 100 ml per serving). Cover and let steam.

After 5 minutes, fluff with a fork and set aside until serving.

Pat turkey dry. Heat 1 tablespoon oil in frying pan over medium heat. Cook turkey, turning occasionally, for 7–8 minutes until done. Cover and let rest. Wipe frying pan clean.

Heat 1/2 tablespoon vegetable oil. Add cauliflower cut-side down and let it sear until lightly charred, about 2 minutes. Add Zaatar spices and continue cooking, tossing, for another couple of minutes.

Spoon couscous onto plates, top with cauliflower. Slice turkey before serving or leave as it is. Spoon sauce over both meat and couscous.