Transfer the cauliflower to a food processor. Don't fill the food processor more than 3/4 full at a time. Pulse until its broken into couscous sized pieces.
Couscous
Heat the teaspoon of oil in a pan or pot over medium heat. Add the real Israeli couscous and stir until toasted and golden brown, about 5 minutes. Add in the hot water and bring to a boil. Once boiling, reduce the heat to a simmer, cover and cook until the liquid has absorbed, about 10 minutes.
Salad
Heat the pan over medium high and add in the 2 tsp of oil. Toss in the spinach and 2 tablespoons of water. Put the lid on and let it cook on low for 2 minutes. Add in the cauliflower couscous, put the lid back on and cook for another 2 minutes until the spinach is wilted and the cauliflower is tender.
Dressing
Transfer figs, honey, balsamic vinegar, oil and salt and pepper to a blender. Puree until smooth.
Assembly
Mix together the couscous, cauliflower and spinach mixture, and diced figs and toss with a few tablespoons of the dressing. Transfer to a bowl or serving container and top with toasted almonds, chevre and lemon zest. Serve with the remaining dressing.