1-1/4 cups couscous
1-1/4 cups water
1-1/2 teaspoons kosher salt, divided
3/4 cup golden raisins
1/2 cup roasted almonds, chopped
1/3 cup torn mint leaves, plus more for serving
5 tablespoons olive oil, divided
1/4 tsp. freshly ground black pepper
1/3 cup harissa (chili pepper paste. Dawn got hers from Trader Joes.)
1 tablespoon fresh lemon juice, plus wedges for serving
2 teaspoons honey
1 teaspoon ground cumin
1/4 teaspoon ground coriander
1 tablespoon water
1 (15.5 ounce) package extra-firm tofu, drained and cut into 1-inch cubes
Bring water to a boil in a saucepan. Stir in couscous and 1 teaspoon salt. Cover and remove from heat. Let stand until liquid is absorbed, 3 to 4 minutes.
Stir in currants, almonds, mint, 2 tablespoons oil, and pepper. Set aside.
Whisk harissa, 1 tablespoon oil, lemon juice, honey, cumin, coriander, 1 tablespoon water, and remaining 1/2 teaspoon salt in a small bowl.
Heat remaining 2 tablespoons oil in a large skillet over medium-high. Add tofu; cook, turning occasionally, until browned, 8 to 10 minutes. Add 1/4 cup harissa mixture and stir until coated, about 1 minute.
Serve with couscous, remaining harissa mixture, mint, and lemon wedges.