• Before starting, preheat the oven to 425˚F. Wash and dry all produce.
• To an unlined baking sheet, add almonds.
• Toast in the middle of the oven for 2-3 min, stirring halfway through, until golden. (TIP: Keep an eye on them so they don't burn!)
• Transfer toasted almonds to a plate.
• Turn oven broiler to high.

• Zest, then juice half the lemon (whole lemon for 4 servings). Cut any remaining lemon into wedges.
• Roughly chop spinach.
• Peel, then mince or grate garlic.
• In a small bowl, stir together honey and Harissa Spice Blend.

• To a medium pot, add lemon zest, broth concentrate, 2/3 cup (1 1/3 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt.
• Cover and bring to a boil over high.
• Once boiling, add spinach, then stir until wilted.
• Remove from heat, then add couscous. Stir to combine.
• Cover and let stand, 5 min.
• 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 medium oven-proof pan (large oven-proof pan for 4 servings) over medium-high. 
• When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Sear fot 2-3 min per side until golden.
• Remove from heat, then spoon harissa-honey mixture over tofu. 

• Arrange tomatoes around tofu in the pan. (NOTE: If you don't have an oven-proof pan, carefully transfer tofu and tomatoes to an 8x8-inch baking dish [9x13-inch for 4 ppl].)
• Drizzle 1 tsp (2 tsp) oil over tomatoes, then season with salt and pepper.
• Broil in the middle of the oven for 6-8 min until tomatoes burst and tofu is golden.
• Meanwhile, to a medium bowl, add mayo, garlic, 2 tsp (4 tsp) lemon juice and 1/8 tsp (1/4 tsp) sugar. Season with salt and pepper, then stir to combine.

• Fluff couscous with a fork, then stir in toasted almonds.
• Thinly slice tofu.
• Divide couscous between bowls. Top with tofu, tomatoes and any remaining sauce in the pan.
• Drizzle with garlic sauce.
• Squeeze a lemon wedge over top, if desired.

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 tofu the same way the recipe instructs you to season chicken.

Sear and broil tofu the same way the recipe instructs you to sear and broil chicken, decreasing broil time to 6-8 min, until golden.