Crispy Harissa Tofu

Stir together cucumber, lemon juice, garlic, just half the mint, and a pinch of salt and pepper in medium bowl.

Combine 1¼ cups water and a pinch of salt in small saucepan. Bring to a boil, add couscous, reduce heat to a simmer, and cover. Cook until water is absorbed, about 10 minutes. Remove couscous from heat and add lemon zest, remaining mint, currants, 1 tsp olive oil, and a pinch of salt and pepper. Fluff with fork and cover to keep warm.

Combine harissa, agave, 1 tbsp olive oil, and a pinch of salt in small bowl and whisk harissa glaze.

Stir together cornstarch and a pinch of salt and pepper on plate. Coat tofu on all sides with cornstarch mixture. Heat 1 tbsp vegetable oil in large nonstick skillet over medium-high heat. Add tofu and cook until golden brown and crispy, 3 to 4 minutes per side.

Set oven to broil on high. Place cooked tofu on baking sheet. Spoon harissa glaze over tofu and broil until glaze is sticky and starting to brown in places, 2 to 3 minutes. (TIP: All broilers are different. Watch carefully to ensure harissa doesn’t burn.)

Divide jeweled couscous and lemon-mint cucumbers between plates. Top with crispy harissa tofu and sprinkle with pistachios. Dig in!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.