Preheat oven to 450°F. Bring 1 cup salted water to a boil in small saucepan. Stir in couscous, cover, and reduce heat to low. Cook until water is absorbed, 7 to 9 minutes. Drain any excess water, transfer to small bowl, and stir in 1 tbsp olive oil. Refrigerate until step 4.

Stir together lemon zest, harissa, ras el hanout, tomato powder, garlic, and 2 tbsp olive oil in small bowl. Set harissa marinade aside. In large bowl, combine baby kale, cucumber, mint, shallot, lemon juice, and 1 tbsp olive oil and stir to combine.

Brush 1½ tsp olive oil on foil-lined baking sheet. Place tofu on baking sheet, brush tops with 1½ tsp olive oil, and sprinkle with a pinch of salt and pepper. Roast until tofu begins to crisp on edges, 6 to 8 minutes. Remove from oven and brush tops with just half the marinade. Return to oven and cook until browned and crispy, 8 to 10 minutes.

Toss chilled couscous with salad and season to taste with salt and pepper. Divide baby kale and cucumber couscous between plates and top with harissa-glazed tofu. Serve with remaining harissa marinade. Enjoy!

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.