• Before starting, preheat the oven to 450˚F.
• Bring a large pot of salted water to a boil over high. 
• Wash and dry all produce.
• To the boiling water, add half the couscous (use all for 4 servings). Cook uncovered for 8-10 min, stirring occasionally, until tender.
• Strain couscous, then return to the pot, off heat.
• To the couscous, add half the stock powder. Season with pepper. Stir to combine.

• Meanwhile, halve zucchini lengthwise, then cut into 1/2-inch half-moons.
• Core, then cut pepper into 1-inch pieces.
• Peel, then cut onion into 1-inch pieces.
• Thinly slice chives.
• Zest, then cut lemon into wedges.
• To a parchment-lined baking sheet, add zucchini, peppers and onions.
• Add lemon zest, Dill-Garlic Spice Blend and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper.
• Roast in the top of the oven for 20-22 min, stirring halfway through, until tender and golden.
• Transfer veggies and half the chives to the pot of couscous. Stir to combine.

• Meanwhile, pat tofu dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over. Season with salt and pepper.
• Heat a large non-stick pan over medium.
• When hot, add 1/2 tbsp (1 tbsp) oil, then tofu. Pan-fry for 2-3 min, until golden.
• Remove from heat, then transfer tofu to an unlined baking sheet.

• Roast tofu in the middle of the oven for 6-8 min, until golden.
• When tofu is done, transfer to a cutting board to rest for 3-5 min.

• Meanwhile, reheat the same pan (from step 3) over medium.
• When hot, add cream, pesto, remaining stock powder and 1/4 cup (1/2 cup) water. Season with salt and pepper. Bring sauce to a simmer. Cook for 1-2 min, stirring often, until sauce thickens slightly.

• Thinly slice tofu.
• To the sauce, add any resting juices.
• Divide roasted veggie couscous and tofu between plates.
• Spoon creamy pesto sauce over tofu, then sprinkle remaining chives over top.
• Squeeze a lemon wedge over top, if you like.

If you've opted to get tofu, pat dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over. Season and cook tofu the same way the recipe instructs you to season and and cook pork chops, decreasing roasting time to 6-8 min, until golden.