1. Preheat oven to 425 degrees Fahrenheit.
2. Toss the cauliflower, chickpeas, onion, carrots, one tablespoon of oil, and 1/2 tablespoon of ras el hanout in a large bowl.
3. Pour the veggies onto a greased baking sheet. Lay the fish over the vegetables. Drizzle the fish with remaining oil, ras el hanout, and paprika. Bake for 20 to 25 minutes. Serve over couscous.