Crispy Harissa Tofu

Add cucumber, lemon juice, garlic, just half the mint, and a pinch of salt and pepper to a medium bowl and toss to combine. Set aside the lemon-mint cucumbers.

Add 1¼ cups water and a pinch of salt to a 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. Stir to combine and cover to keep warm.(4-serving meal: use 2½ cups water, 2 tsp olive oil).

Add just 1 tsp harissa paste, agave, 1 tbsp olive oil, and a pinch of salt to a small bowl and whisk the harissa glaze. (4-serving meal: use 2 tsp harissa paste, 2 tbsp olive oil). TIP: Add more harissa paste if you prefer more spice.

Add cornstarch and a pinch of salt and pepper to a plate and mix to combine. Add tofu to the cornstarch mixture and coat tofu on all sides. Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add tofu and cook until golden brown and crispy, 3 to 4 minutes per side. (4-serving meal: use 2 tbsp vegetable oil).

Position oven rack in the middle and set oven to broil on high. Place tofu on a baking sheet and spoon harissa glaze over the tofu. Broil until glaze is sticky and starting to brown in places, 2 to 3 minutes. TIP: All broilers are different. Watch carefully to ensure the harissa doesn’t burn.

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