Harissa Tofu Steaks

Bring 1 cup salted water to a boil in a medium saucepan for the couscous. Add cucumber, mint, parsley, cilantro, scallions, and lemon juice to a medium bowl.

Add Israeli couscous to the boiling water, cover, and reduce heat to low. Cook until water is absorbed, 7 to 9 minutes. Drain any excess water, add 1 tsp olive oil, and stir. Transfer couscous to a medium bowl and refrigerate.

Add lemon zest, harissa paste, ras el hanout, tomato powder, minced garlic, 2 tbsp olive oil, and 1 tbsp water to a small bowl and whisk the harissa marinade. In a separate small bowl combine dill, mayo, yogurt, and a pinch of salt and pepper and stir.

Cut tofu into 8 steaks. Add tofu steaks, tomatoes, 2 tbsp olive oil, and a pinch of salt and pepper to a baking sheet and toss to coat. If grilling: Grill the tofu steaks over high heat until grill marks appear, 3 to 4 minutes per side. Grill the tomatoes until they are soft and beginning to brown, 3 to 4 minutes.. If pan searing: Set broiler to high. Add 2 tbsp olive oil to a large nonstick skillet over medium-high heat. Add tofu and cook until tofu is crispy and golden brown, 3 to 4 minutes per side. Drizzle the cooked tofu with just half the harissa marinade. Broil tomatoes until soft and browned, 4 to 6 minutes.

Add cooked couscous to the bowl with the cucumber and herbs and toss to combine. Roughly chop the tomato and add to the salad. Sprinkle with salt and pepper.

Divide the grilled tomato couscous salad between plates. Top with harissa tofu steaks and drizzle with dill yogurt. Serve with the remaining harissa marinade.