Cut your tofu into 2 cm / 0.8" cubes. I used ready-pressed tofu, but be sure you press it first if you are using unpressed tofu.

If you have time (you can skip this step and add a bit of salt to the cornstarch in next step), combine ½ of salt with a tablespoon of warm water, ½ tsp cumin and ½ tsp paprika in a shallow dish, add your tofu and stir to coat. Allow it to absorb the moisture while you make the couscous (see below).

Coat tofu cubes in a thin layer of cornstarch (approx. 1-2 tbsp). Warm up 1 tbsp of frying oil in a well pre-heated non-stick skillet (or a wok). Arrange tofu on top and fry until golden on all sides. Instead of frying, you can also bake your tofu at 200° C / 390° F for about 30 minutes, until firm.

Combine harissa paste, maple syrup, lemon juice (I like 3 tbsp), vegan cream and 2 tbsp of water in a jug. Season with salt (about ½ tsp tsp, adjust to taste). Combine ½ tsp of cornstarch with 1 tsp of water in a small bowl.

Remove fried tofu from the skillet, add another tablespoon of oil and fry garlic and ginger on really low heat until opaque and fragrant. Add harissa sauce to the pan and diluted cornstarch, allow the sauce to bubble briefly just to thicken, then add fried tofu and stir to coat. Serve on top of herby couscous.

Place and ½ tsp salt in a bowl. Pour 225 ml (scant cup) of boiling water over it then immediately cover with an upside down plate. Move on to the next step.

Cut spring onions finely, pick mint leaves and parsley leaves (fine stalks are fine to include and chop finely), zest a lemon and set aside.

Uncover the couscous, fluff it up and let it cool or else your herbs will wilt.

Once your couscous is no longer warm, add chickpeas, chopped spring onions, herbs, lemon zest, olive oil and juice of half a lemon. Stir through well, adjust the seasoning if needed.