Step 1

Bring 1¼ cups 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.

Step 2

Whisk harissa, 1 tablespoon oil, lemon juice, honey, cumin, coriander, 1 tablespoon water, and remaining ½ teaspoon salt in a small bowl.

Step 3

Heat remaining 2 tablespoons oil in a large skillet over medium-high. Add tofu; cook, turning occasionally, until browned, 8 to 10 minutes. Add ¼ cup harissa mixture and stir until coated, about 1 minute. Serve with couscous, remaining harissa mixture, mint, and lemon wedges.